Tomato Topped Cheese & Bean Dip

Tomato Topped Cheese & Bean Dip

The combination of the garbanzo beans with the Philadelphia Cream Cheese makes this a very creamy dip!

Rated 4.4 from 5 votes

Prep Time

5M

Total Time

25M

Servings

Makes 16 servings, 2 Tbsp. dip and 16 crackers.

What You Need

1 can (16 oz.) chickpeas (garbanzo beans) (chick peas), drained

1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses , divided

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 tsp. ground red pepper (cayenne)

2 green onion s, chopped

1/2 cup chopped tomato

thin wheat snack crackers

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Instructions

1. Preheat oven to 350°F. Place beans, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover. Blend until smooth. Stir in green onions.

2. Spread into 9-inch pie plate.

3. Bake 20 min. or until lightly golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.

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