Tomato Topped Cheese and Bean Dip

Tomato Topped Cheese and Bean Dip

0 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  Philadelphia Cream Cheese

“A creamy blend of chickpeas, Mexican-style shredded cheese, and cream cheese with onions and spice makes a delicious hot dip.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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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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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 18.7 g
  • 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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