Tomato Topped Cheese and Bean Dip |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A creamy blend of chickpeas, Mexican-style shredded cheese, and cream cheese with onions and spice makes a delicious hot dip. Ingredients:
1 (19 ounce) can chickpeas (garbanzo beans), drained |
1 1/2 cups kraft 3 cheese mexicana finely shredded cheese, divided |
125 grams philadelphia brick cream cheese, softened |
1/2 cup sour cream |
1/4 teaspoon ground red pepper (cayenne) |
2 green onions, chopped |
1/2 cup chopped tomato |
christie wheat thins crackers |
Directions:
1. Preheat oven to 350 degrees F. Place chickpeas, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover.
2. Blend until smooth. Stir in green onions.
3. Spread into 9-inch pie plate.
4. Bake 20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.
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