Cheesy Hot Crab and Red Pepper Spread

 what you need

1-1/2

cups  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1

pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1

tsp.  garlic powder

1

tsp.  Italian seasoning

1

 red pepper, chopped

1

small  onion, finely chopped

1

can  (6 oz.) crabmeat, drained

 WHEAT THINS Original Snacks

make it

HEAT oven to 375°F.

RESERVE 1/2 cup mozzarella; refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended.

SPREAD into 9-inch pie plate.

BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella. Serve with WHEAT THINS.

kraft kitchens tips

MAKE AHEAD

Prepare spread as directed, but do not bake. Refrigerate up to 2 days. When ready to serve, bake at 375ºF for 25 min. or until heated through. Top with the reserved mozzarella, then serve as directed.

VARIATION

Prepare spread as directed. Serve with WHEAT THINS Toasted Chips Multi-Grain instead of the WHEAT THINS Original Snacks. Makes 3 cups spread or 24 servings, 2 Tbsp. spread and 12 chips each.

SPECIAL EXTRA

Garnish with chopped fresh parsley just before serving.

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