Cheddar, Jalapeno & Bacon Dip

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4tsp. garlic powder
1/4cup beer*
6slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
1cup KRAFT Shredded Sharp Cheddar Cheese
2 fresh jalapeño peppers, halved, seeded and thinly sliced

HEAT oven to 350ºF.

BEAT cream cheese and garlic powder in medium bowl with mixer until blended. Gradually beat in beer. Stir in remaining ingredients.

SPREAD onto bottom of 1-1/2 qt. casserole or 9-inch pie plate.

BAKE 15 to 20 min. or until heated through.

SERVING SUGGESTION: Serve with assorted hearty crackers, crisp breadsticks and/or cut-up fresh vegetables, such as celery sticks and red pepper strips.

*While any variety of beer can be used to prepare this dip, an amber or dark beer produces a richer-flavored dip.

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