This delicious dip can be mixed together ahead of time. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until lightly browned. Top with tomatoes.
Substitute a 9-inch pie plate for the ovenproof dish.
Serve with baked tortilla chips or fresh vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick diagonally cut carrot slices.