WHEAT THINS Tomato Topped Cheese & Bean Dip

WHEAT THINS Tomato Topped Cheese & Bean Dip

Prep time5 min
Total time25min
ServingsMakes 16 servings, 2 Tbsp. dip and 16 crackers each.
  • 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained
  • 1½ cups shredded Mexican cheese blend, divided
  • 125 g (1/2 of 250g pkg) brick cream cheese, softened
  • ½ cup sour cream
  • ¼ tsp. ground red pepper (cayenne)
  • 2 green onions, chopped
  • ½ cup chopped tomato
  • Wheat Thins Crackers
  • 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 Ahead
    Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 14g 
   Saturated 6g 
   Sodium 370mg 
   Carbohydrate 27g 
   Fibre 3g 
   Protein 6g 
   Vitamin A 5%DV 
   Vitamin C 5%DV 
   Calcium 10%DV 
   Fibre 3g 
Protein 6g 
Vitamin A5 %DV
Vitamin C5 %DV
Calcium10 %DV
Iron10 %DV

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