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Best Bean Dips

photo by:kraft
I made this recipe for the 4th of July and then on the 5th and 6th. The Family loved the black beans!
posted by
on 7/10/2007
10 min
35 min
3 cups dips or 24 servings, 2 Tbsp. each
Magazine Acquisition

what you need

Take 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1/3 cup green onion slices and mix & match your recipe from these options...

bean options flavor enhancer choices KRAFT Shredded Cheese possibilities
great Northern beans chopped mild green chiles Four Cheese Mexican Style, divided
black beans chopped pimientos Mexican Style, divided
garbanzo beans chopped chipotle chili peppers in adobo sauce Cheddar and Monterey Jack, divided
pigeon peas minced garlic Mild Cheddar, divided

Make It

PREHEAT oven 350°F. Mash 1 can (15 oz.) drained beans in large bowl. Add cream cheese, sour cream and 2 Tbsp. flavor enhancer. Remove 1/2 cup of the cheese from 1 pkg. (8 oz.) KRAFT Shredded Cheese; cover and refrigerate for later use. Stir remaining cheese into bean mixture.

SPREAD into lightly greased 8-inch casserole or ovenproof baking dish. Bake 20 min. Top with reserved 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

SPRINKLE with onions. Serve with RITZ Crackers and assorted cut-up vegetables.

Kraft Kitchens Tips

Make Ahead
Prepare as directed except for baking; cover. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, as directed.
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