Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sliced dried apricots
1/3 cup PLANTERS Sliced Almonds
RITZ Crackers
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sliced dried apricots
1/3 cup PLANTERS Sliced Almonds
RITZ Crackers
Preparation
HEAT oven to 350ºF.
MIX cream cheese and Cheddar in medium bowl until well blended. Add sour cream and apricots; mix well.
SPREAD into 9-inch pie plate; sprinkle with nuts.
BAKE 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.
HEAT oven to 350ºF.
MIX cream cheese and Cheddar in medium bowl until well blended. Add sour cream and apricots; mix well.
SPREAD into 9-inch pie plate; sprinkle with nuts.
BAKE 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.
Kraftfoods.com
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