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Easy-Five Mexican Dip

Easy-Five Mexican Dip recipe
average rating
4 1
rate/review
prep time
5 min
total time
9 min
makes
3-1/2 cups or 29 servings, 2 Tbsp. (30 mL) each
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photo by:
kraft
recipe by: kraft

What You Need

1 pkg. (250 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 can (19 fl. oz./540 mL) black beans, rinsed
1/2 tsp. ground cumin
1 tomato, chopped

Make It

COMBINE all ingredients except tomatoes in microwaveable bowl.

MICROWAVE on HIGH 4 min. or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 min.

STIR in tomatoes. Serve warm with tortilla chips.

kraft kitchens tips

Variation
Prepare using Philadelphia Light Brick Cream Cheese Spread.
Special Extra
Stir 2 Tbsp. chopped cilantro and 1/2 tsp. ground red pepper into Velveeta mixture before microwaving as directed.
Serving Suggestion
To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favourite Mexican restaurant.

nutritional information

K:58683v1ec:120752

most recent review

"A friend made this and brought it to work for a potluck. It was delicious! Yum Yum!"
reviewed by: cook
on: 12/7/2010
 cook
see all reviews 

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