Beat first 3 ingredients in medium bowl with mixer until blended.
Slice 4 onions. Add to cream cheese mixture along with 1-1/2 cups cheddar and 1/4 cup bacon bits; mix well.
Spread onto bottom of 9-inch ovenproof skillet sprayed with cooking spray.
Bake 20 min. or until heated through. Sprinkle with remaining cheddar; bake 5 min. or until melted.
Slice remaining onion; sprinkle over hot dip along with the remaining bacon bits.
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or light sour cream, and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses. Mix 1-1/4 cups shredded cheese with the cream cheese and 1/4 cup bacon bits, then sprinkle remaining shredded cheese on top of dip for the last 5 min. of the baking time as directed in recipe.
Serve with cut-up fresh vegetables, such as red and green pepper strips and carrot sticks.
Garnish with chopped tomatoes and fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
28 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.