WEEKLY SPECIALS 11/22/2015

Courtesy of www.kraftrecipes.com

INGREDIENTS

5 cups large broccoli florets

4 cups large cauliflower florets

1/2 cup water

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup milk

1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

1-1/2 cups Shredded Sharp Cheddar Cheese

10 RITZ Crackers, crushed

3 Tbsp. grated Parmesan Cheese

DIRECTIONS

  1. Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
  2. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
  3. Mix cracker crumbs and Parmesan; sprinkle over vegetables. Transfer to fondue pot. Serve with large cubes of French or Italian bread, slices of fresh apple or pear, or fresh vegetables.