Tomato Topped Cheese & Bean Dip

65  Ratings
  • 5 min prep
  • 25 min total
  • Makes 16 servings, 2 Tbsp. dip and 16 crackers each.


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Tomato Topped Cheese & Bean Dip Recipe

Ingredients

  • 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 125 g (1/2 of 250g pkg) brick cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 tsp. ground red pepper (cayenne)
  • 2 green onions, chopped
  • 1/2 cup chopped tomato
  •  Christie Wheat Thins Crackers

Instructions

  • 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.
  • Blend  until smooth. Stir in green onions.
  • Spread  into 9-inch pie plate.
  • Bake  20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.

Recipe Tips

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

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Nutrition Information

Makes 16 servings, 2 Tbsp. dip and 16 crackers each.

Nutrition per serving:

  • Calories 260 
  • Total fat 14 g
  • Saturated fat 6 g
  • Sodium 370 mg
  • Carbohydrate 27 g
  • Dietary fibre 3 g
  • Protein 6 g
  • Vitamin A 5 %DV
  • Vitamin C 5 %DV
  • Calcium 10 %DV
  • Iron 10 %DV

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