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Tomato Topped Cheese & Bean Dip

average rating

rate/review

prep time

5 min

total time

25 min

makes

16 servings, 2 Tbsp. dip and 16 crackers each

photo by:

kraft

recipe by: kraft

What You Need

1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained

1-1/2 cups Kraft 3 Cheese Mexicana Finely Shredded Cheese, divided

125 g (1/2 of 250g pkg) Philadelphia Brick Cream Cheese, softened

1/2 cup sour cream

1/4 tsp. ground red pepper (cayenne)

2 green onions, chopped

1/2 cup chopped tomato

Christie Wheat Thins Crackers

Make It

PREHEAT oven to 350°F. Place chickpeas, 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.

SPREAD into 9-inch pie plate.

BAKE 20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.