24 servings
1 can (15 oz.) black beans, rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
2 Tbsp. chopped pimento s
1 pkg. (8 oz.) KRAFT Authentic Mexican Style Finely Shredded Cheeses, divided
1/3 cup finely chopped green onions
Let’s Make It
1 Heat oven 350°F.
2 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.
3 Bake 20 min.; sprinkle with reserved cheese. Bake 5 min. or until cheese is melted and dip is heated through.
4 Sprinkle with onions.
Kitchen Tips
Tip 1 Make Ahead Assemble as directed. Cover and refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
Tip 2 Serving Suggestion Serve with assorted cut-up vegetables or your favorite crackers.
Nutrition
Calories 70
Total Fat 5g 6%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 105mg 5%
Total Carbohydrates 4g 1%
Dietary Fibers 1g 4%
Sugars 1g 2%
Protein 4g 8%
Vitamin A 4%
Vitamin C 0%
Calcium 8%
Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
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