Black beans, salsa and fresh cilantro give the usual cream cheese-sour cream combination a great Mexican-style appeal. Let the fiesta begin!
What You Need
Original recipe yields 40 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 can (15.5 oz.) black beans, rinsed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 green onions, sliced
1/4 cup chopped fresh cilantro
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Let's Make It
Mix cream cheese, sour cream and 3/4 cup shredded cheese until blended; spread onto bottom of slow cooker sprayed with cooking spray.
Top with beans, then salsa; cover with lid.
Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.
For best results, prepare the dip in a 3-qt. slow cooker and on the LOW setting as directed.
Keep the Party Going
Once the dip is cooked, change the temperature setting on the slow cooker to WARM to keep the dip warm and at a safe temperature while serving.
For Added Heat
Add 1 Tbsp. finely chopped fresh or jarred jalapeño peppers to cream cheese mixture before spreading onto bottom of prepared slow cooker as directed.
Serve with tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0.8755g
* Percent Daily Values are based on a 2,000 calorie diet.
40 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.