Cheesy Hot Crab and Red Pepper Spread

Ingredients

• 6 oz crab meat drained canned
• 1 tsp garlic powder 
• 1 tsp penzey's southwest seasoning dried italian
• 8 oz philadelphia neufchatel cheese softened
• 1 small onion finely chopped
• 1  bell pepper red chopped
• 1.5 cups milk mozzarella cheese shredded 2% divided kraft
• 30 servings wheat snack crackers thin

Equipment

• oven

Directions

1. Heat oven to 375F.
2. Reserve 1/2 cup mozzarella; refrigerate until ready to use.
3. Mix all remaining ingredients except crackers until well blended.
4. Spread into 9-inch pie plate.
5. Bake 20 min. or until crab mixture is heated through and top is lightly browned. Top with reserved mozzarella.
6. Serve with crackers.