Bacon-Cheese Fundido with Fresh Tomato Salsa
Yield: 1-3/4 qt., or 54 servings, 1-1/2 oz. each
Ingredients   Weights   Measures
 Bacon-Cheese Fundido        
 PHILADELPHIA Original Cream Cheese, softened    1 lb. + 8 oz.    -
 KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided    3 lb.    3 qt.
 OSCAR MAYER Bacon Pieces    6 oz.    1-1/2 cups
 KRAFT MAYO Real Mayonnaise    6 oz.    3/4 cup
 green onions, chopped    1-1/2 oz.    1/3 cup
 DURKEE Hot Sauce    -    1-1/2 tsp.
 Fresh Tomato Salsa        
 tomatoes, seeded, diced    9 oz.    1-1/2 cups
 red onions, diced    3 oz.    2/3 cup
 fresh cilantro, chopped    -    3 Tbsp.
 fresh jalapeño peppers, seeded, minced    1-1/2 oz.    1-1/2 Tbsp.
 lime juice    -    1-1/2 Tbsp.
 salt    -    1/4 tsp.
 NABISCO Entertainment Crackers    -    -
BACON-CHEESE Fundido: Combine cream cheese, 2 lb. 7 oz. of the cheese shreds (or 13 oz. of the cheese shreds for trial recipe), the bacon, mayo, onions and hot sauce in 12-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed until well blended. Shape into 54 (1-oz.) portions (or 18 portions for trial recipe); cover. Refrigerate until ready to use.
FRESH Tomato Salsa: Combine all ingredients. Cover and refrigerate until ready to use.
FOR each serving: Place one portion of the cheese mixture in small microwaveable serving dish. Microwave on HIGH 5 to 10 sec. or until slightly softened. Top with 2 tsp. of the remaining cheese shreds. Place under salamander 20 sec. or until cheese shreds are melted. Top with 2 tsp. of the salsa. Serve with the crackers.
Make Ahead
Both the cheese mixture and salsa can be stored in refrigerator up to 2 days before using as directed.
Shortcut
For convenience, substitute 2-1/4 cups of The Original CALIFORNIA FIRE-ROASTED Medium Salsa (or use 3/4 cup salsa for trial recipe) for the homemade salsa.
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