Tomato Topped Cheese and Bean Dip

Tomato Topped Cheese and Bean Dip

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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

25 m servings 189 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.

Footnotes

  • Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.

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