1. Heat oven to 350ºF.

2. Combine first 4 ingredients.

3. Spoon into shallow casserole sprayed with cooking spray.

4. Bake 20 to 25 min. or until heated through.

5. Top with tomatoes and onions.

Tip 1: Save 40 calories and 5g of fat, including 1g of saturated fat, per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.

Tip 2: Serve with crackers and veggie dippers. When serving with the vegetable dippers, use chunkier vegetable dippers, such as bell pepper wedges, large mushroom caps and/or thick zucchini slices, for best results.

Tip 3: Combine all ingredients except tomatoes and onions; spoon into prepared casserole. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until heated through. Top with tomatoes and onions.

Tip 4: Prepare recipe as directed, adding one of the following ingredients to dip before spooning into prepared casserole and baking as directed: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chiles. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.

Tip 5: Substitute MIRACLE WHIP Dressing for the mayo.

• 2 g Total Fat
• 1.5 g Saturated Fat
• 0 g Trans Fat
• 5 mg Cholesterol
• 190 mg Sodium
• 2 g Total Carbohydrates
• 0 g Dietary Fibers
• 0 g Sugars
• 3 g Protein