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CREAMY CRAB AND RED PEPPER SPREAD

2 green onions, thinly sliced, divided
1 tub (250 g) Philadelphia Light Cream Cheese Spread
1 can (120 g) chunk crabmeat, drained, or frozen
½ cup shredded Cracker Barrel Old Cheddar Cheese Light – Made with 2% milk
½ cup finely chopped red peppers
1 tbsp. Dijon mustard


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