Tomato Topped Cheese & Bean Dip

• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), drained
• 1-1/2 cups Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese, divided
• 125 g (1/2 of 250g pkg) Philadelphia Brick Cream Cheese, softened
• 1/2 cup sour cream
• 1/4 tsp. ground red pepper (cayenne)
• 2 green onions, chopped
• 1/2 cup chopped tomato
• Christie Wheat Thins Crackers

1. Preheat oven to 350F.
2. Place chickpeas, 1 cup of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container; cover.
3. Blend until smooth.
4. Stir in green onions.
5. Spread into 9-inch pie plate.
6. Bake 20 min.
7. or until light golden brown.
8. Top with remaining 1/2 cup cheese and tomato.
9. Serve with crackers.

barrel, cream cheese, sour cream, ground red pepper, green onions, tomato, christie wheat thins crackers

Taken from www.kraftrecipes.com/recipes/tomato-topped-cheese-bean-dip-82927.aspx (may not work)