Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
Make It
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

**Since there is no theme yet, I made this the other day for a party I had and it was marvelous! I used the extra in the crock pot on chicken and it was pretty good as well!

Mini cheesecakes

I made these for a party we had and they seemed to be a big hit. They are a little on the sweet side for me but they were all gone at the end of the night and the kids especially seemed to enjoy them.

Mini Cheesecakes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 OREO Cookies
multi-colored sprinkles (optional)

BEAT cream cheese and sugar until well blended. Gently stir in whipped topping.
PLACE cookies on bottom of 12 paper-lined muffin cups.
SPOON cream cheese mixture into muffin cups. Top with multi-colored sprinkles. Refrigerate until ready to serve.