Move over, potatoes. Six simple ingredients blend and melt and puff up into an airy, delicious side. Be sure and serve it hot.
15 Min(s) Prep | 40 Min (s) Cook
15Min(s) Prep 40Min (s) Cook 6 servings
10round buttery crackers, crushed (about 1/3 cup)
1/2 cup milk
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
4 oz. eggs, separated
3 Tbsp. chopped fresh chives
Spread cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
Microwave milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute. Whisk egg yolks and chives until blended. Stir into VELVEETA mixture.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
Bake 20 to 25 min. or until top is puffed and golden brown. Serve immediately.
Prepare using 1/2 tsp. freeze-dried chopped chives.
Save 30 calories and 4g of fat, including 3g of sat fat, per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.