Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.
Prepare using KRAFT Shredded Mozzarella Cheese.
Serve with vegetable dippers and/or tortilla chips.
Substitute an ovenproof regular skillet or 1-qt. casserole for the cast-iron skillet.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fiber less than 1g
Sugars less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 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.