Fiesta Baked Cheese Dip

[HEIDI]

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
1 can (4 oz.) chopped green chilies
1-1/4 cups sour Cream, divided
1/4 to 1/2 tsp. ground red pepper

BEAT cream cheese in large mixing bowl with electric mixer on medium speed until softened. Reserve 1/4 cup shredded cheese for garnish. Add remaining shredded cheese, chilies, 1/2 cup of the sour cream and ground red pepper to cream cheese; mix well.

SPOON into 10-inch pie plate or quiche dish.

BAKE at 350°F for 20 minutes or until lightly browned around edge. Spread remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs, if desired. Serve with tortilla chips.