CHEESY HOT CRAB AND RED PEPPER SPREAD

Alan Olsen, Recipe #4

Ingredients:
1-1/2 cups Milk
Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) Neufchatel Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red pepper, chopped
1 small onion, finely chopped
1 can (6 oz.) crabmeat, drained.
WHEAT THINS Crackers

Make It: PREHEAT oven to 375°F.
Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended. SPREAD into 9-inch pie plate. BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve hot with the crackers.

Kitchen Tips: Make Ahead, prepare spread as directed, but do not bake. Cover and refrigerate up to 2 days. When ready to serve, uncover and bake as directed, adding 5 min. to the baking time or until heated through. Top with the reserved 1/2 cup mozzarella cheese, then serve as directed.
Serving Suggestion: Prepare spread as directed. Serve with WHEAT THINS Toasted Chips Multi-Grain.
Makes 3 cups spread or 24 servings,
2 Tbsp. spread and 12 chips each.