Creamy Crab and Red Pepper Spread

what you need

2

 green onions, thinly sliced, divided

1

tub  (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese

1

can  (6 oz.) lump crabmeat, drained

1/2

cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1

small  red pepper, finely chopped

1

Tbsp.  GREY POUPON Dijon Mustard

 RITZ Reduced Fat Crackers

make it

RESERVE 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.

REFRIGERATE 1 hour.

TOP with reserved onions. Serve with crackers.

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