Mexican Layered Dip



Prep Time: 10 min

Total Time: 3 hr 10 min

Makes: 5 cups dip or 40 servings, 2 Tbsp. dip and 1 oz. chips each



1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than

Cream Cheese, softened

1 Tbsp. Taco Seasoning Mix

1 cup Thick 'N Chunky Salsa

1 cup drained canned black beans, rinsed

1/2 cup chopped green onions

1 cup 2% Milk Shredded Reduced Fat Cheddar Cheese

1 cup shredded lettuce

2 Tbsp. sliced pitted ripe olives

3 pkg. (13 oz. each) baked tortilla chips



BEAT Neufchatel cheese with electric mixer on medium speed until

creamy. Add seasoning mix; beat until well blended. Spread onto

bottom of serving plate or 9-inch pie plate.

LAYER remaining ingredients over Neufchatel cheese mixture; cover.

REFRIGERATE at least 1 hour before serving. Serve with tortilla chips.

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BBQ Scalloped Potatoes



Prep Time: 15 min

Total Time: 35 min

Makes: 6 servings, 1/2 cup each



2 cups thinly sliced peeled potatoes (about 1/4-inch thick)

1 cup thinly sliced carrots

1/2 cup water

1/3 cup plus 1 Tbsp. 100% Grated Parmesan Cheese, divided

1/3 cup MIRACLE WHIP Dressing

2 Tbsp. chopped fresh parsley



PREHEAT grill to medium heat. Place potatoes and carrots in

microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 min.

or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3

cup Parmesan cheese and the dressing. Add to potato mixture; mix

lightly.

SPOON onto center of 20-inch piece of heavy-duty foil sprayed with

cooking spray. (Or, use a double layer of regular foil.) Bring up

foil sides. Double fold top and ends to seal packet, leaving room for

heat circulation inside. Place on upper shelf of grill.

GRILL 15 to 20 min. or until vegetables are tender. Cut slits in foil

to release steam. Open packet carefully. Sprinkle potato mixture with

parsley and the 1 Tbsp. Parmesan cheese.

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Greek Isles Pasta Salad



Prep Time: 15 min

Total Time: 15 min

Makes: 8 servings, 1 cup each



3 cups farfalle (bow-tie pasta), uncooked

2 cups baby spinach leaves

1 cup Natural Mediterranean Style Cheese Crumbles

1 cup cherry tomatoes, halved

3/4 cup drained canned chickpeas (garbanzo beans), rinsed

1/2 cup Greek Vinaigrette Dressing



COOK pasta as directed on package; drain. Place in large bowl.

ADD remaining ingredients; mix lightly.

SERVE immediately or cover and refrigerate until ready to serve.

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Grilled Bruschetta Chicken



Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings



1/4 cup Sun-Dried Tomato Dressing, divided

4 small boneless skinless chicken breast halves (1 lb.)

1 medium tomato, finely chopped

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves



PLACE large sheet of heavy-duty foil over half of grill grate;

preheat grill to medium heat. Pour 2 Tbsp. of the dressing over

chicken in resealable plastic bag; seal bag. Turn bag over several

times to evenly coat chicken with the dressing. Refrigerate 10 min.

to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine

tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top

evenly with tomato mixture. Close lid. Grill an additional 8 min. or

until chicken is cooked through.

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Caramelized Beef Skewers



Prep Time: 10 min

Total Time: 26 min

Makes: 4 servings, two skewers each



1 lb. beef sirloin steak, thinly sliced

1/4 cup A.1. Original Steak Sauce, divided

1/4 cup Barbecue Sauce

1 tsp. Dijon Mustard



TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to

marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the

barbecue sauce and mustard; set aside.

PREHEAT grill to medium-high heat. Thread steak onto eight long

soaked wooden or metal skewers.

GRILL skewers 6 min. or until steak is cooked through, turning after

3 min. and brushing generously with the barbecue sauce mixture.

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OREO & Fudge Ice Cream Cake



Prep Time: 10 min

Total Time: 4 hr 10 min

Makes: 12 servings



1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie

Filling

8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped



POUR fudge topping into medium bowl. Add 1 cup of the whipped

topping; stir with wire whisk until well blended. Add dry pudding

mix; stir 2 min. or until well blended. Gently stir in chopped

cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long

piece of foil; top with half of the whipped topping mixture. Repeat

layers. Top with remaining 4 ice cream sandwiches. Frost top and

sides of dessert with remaining whipped topping. Bring up foil sides.

Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in

freezer.

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