4 cups small cauliflower florets, (about 1/2 large head)
1/2 cup water
4 slices Oscar Mayer bacon
1/2 cup finely chopped yellow onions
1 (8 oz) pkg Philadelphia cream cheese, cubed
1 tsp hot pepper sauce
3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 (8 oz) pkg KRAFT shredded Italian five cheese blend, divided
1 tbsp sliced green onions
Heat oven to 350ºF.
Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.