- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 teaspoon ground black pepper
- 4 cups milk
- 1 (30 ounce) package ORE-IDA® Shredded Hash Brown Potatoes
- 1 (8 ounce) package KRAFT Shredded Sharp Cheddar Cheese
- 8 slices cooked OSCAR MAYER Bacon, crumbled
- 4 green onions, thinly sliced
- Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
- Add potatoes, cheese and bacon; mix well. Cover with lid.
- Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours).
- Sprinkle with onions before serving.