Mash beans in large bowl. Add cream cheese, sour cream and pimientos; mix well. Remove 1/2 cup of the cheese; refrigerate for later use. Stir remaining cheese into bean mixture. Spread into 1-1/2-qt. casserole sprayed with cooking spray.
Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.
Sprinkle with onions.
Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Serve with assorted cut-up vegetables or your favorite crackers.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.