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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."
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25 m servings 189 cals
Original recipe yields 16 servings (2 cups)


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  • Prep

  • Cook

  • Ready In

  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.


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

Nutrition Facts

Per Serving: 189 calories; 10.2 g fat; 18.7 g carbohydrates; 5.7 g protein; 23 mg cholesterol; 309 mg sodium. Full nutrition

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