The combination of the garbanzo beans with the Philadelphia Cream Cheese makes this a very creamy dip!
What You Need
Original recipe yields 16 servings
1 can (16 oz.) chickpeas (garbanzo beans) (chick peas), drained
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. ground red pepper (cayenne)
2 green onion s, chopped
1/2 cup chopped tomato
thin wheat snack crackers
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Let's Make It
Preheat oven to 350°F. Place beans, 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 lightly golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.
This warm, cheesy dip is good for a special occasion, such as a family party, because it makes many servings.
Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. dip and 16 pieces
* 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.