Fresh Corn & Avocado Salsa

 

2 large avocado s, chopped

 

1-1/2 cups cooked fresh corn kernel s

 

1 red pepper, chopped

 

1/2 cup finely chopped red onion s

 

1/4 cup chopped fresh cilantro

 

1/2 tsp. hot pepper sauce

 

1/4 cup KRAFT Zesty Italian Dressing

 

1 pkg. (14 oz.) tortilla chips

1

Combine all ingredients except chips.

2

Serve with chips.

OREO-Raspberry Cookie Balls

 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

 

36 OREO Cookies, finely crushed

 

1/4 cup raspberry jam

 

1/4 cup chopped dried cranberries

 

1 oz. BAKER'S White Chocolate, melted

 

2 drops red food coloring

 

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

Mix first 4 ingredients until blended.

2

Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.

3

Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.