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Tomato Topped Cheese & Bean Dip
Tomato Topped Cheese & Bean Dip

Tomato Topped Cheese & Bean Dip

42 Review(s)
Cook Minutes 25 Min
Prep : 5 Min Cook: 20 Min
A warm, cheesy mixture topped with fresh tomatoes makes for an easy and delicious appetizer spread. Serve it with crisp crackers for easy entertaining.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained
1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided
125 g (1/2 of 250g pkg) Philadelphia Brick Cream Cheese, softened
1/2 cup sour cream
1/4 tsp. cayenne pepper
2 green onions, chopped
1/2 cup chopped tomato
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How do I make it ?
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Step 1
Preheat oven to 350°F. Place chickpeas, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover.
Step 2
Blend until smooth. Stir in green onions.
Step 3
Spread into 9-inch pie plate.
Step 4
Bake 20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.
Kraft Kitchen Tips!
Serving Suggestion
Serve with wheat crackers and/or assorted vegetables.
Make Ahead
Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 4 g
20 %
Cholesterol 20 mg
Sodium 200 mg
8 %
Carbohydrate 6 g
Fibre 2 g
Sugars 1 g
Protein 4 g
Vitamin A
2 %
Vitamin C
2 %
0 %
4 %
Makes 16 servings, 2 Tbsp. (30 mL) 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.
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