Enjoy the deliciousness of a loaded baked potato with this 'Baked Potato' Dip. As a time saver, this 'Baked Potato' Dip uses instant flakes.
What You Need
Original recipe yields 22 servings
1/2 cup instant potato flakes
1/2 cup milk
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 green onions, sliced, divided
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits
RITZ Toasted Chips Original
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese spread and half the onions; mix well.
Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.
Prepare using 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened.
Serve with multi-grain toasted chips or thin wheat snack crackers instead of the RITZ Toasted Chips.
Prepare as directed, substituting prepared mashed potatoes for the potato flakes and reducing the milk to 2 Tbsp.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2-3/4 cups or 22 servings, 2 Tbsp. dip and 16 chips 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.