2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 can (4 oz.) chopped green chiles, undrained
1-1/4 cups BREAKSTONE'S Sour Cream, divided
1/4 to 1/2 tsp. ground red pepper (cayenne)
Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese with chiles, 1/2 cup sour cream and ground red pepper; mix well.
Spoon into 10-inch pie plate or quiche dish.
Bake 20 min. or until edge is lightly browned. Top with remaining sour cream and reserved shredded cheese. Serve with tortilla chips.
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.
Top with chopped green and red peppers just before serving.
Prepare using KRAFT Shredded Colby & Monterey Jack Cheese.
Assemble dip and bake as directed. Top with 1/3 cup chopped tomatoes, red peppers or sliced black olives, and 2 Tbsp. chopped fresh cilantro or green onions.