4 cups small cauliflower florets (about 1/2 large head) 1/2 cup water 4 slices OSCAR MAYER Bacon 1/2 cup finely chopped yellow onions 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed 1 tsp. hot pepper sauce 3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1 pkg. (8 oz.) KRAFT Shredded Italian - Five Cheese Blend, divided 1 Tbsp. sliced green onions
What to do:
1. Heat oven to 350ºF. 2. 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. 3. Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower. 4. 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. 5. 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. 6. Crumble bacon; sprinkle over dip. Top with remaining shredded cheese. 7. Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.
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Serve with:
Serve with vegetable dippers and/or tortilla chips.
