Tomato-Topped Cheese and Bean Dip

• 3 qt. canned chickpeas (garbanzo beans), drained, rinsed
• 2-1/4 qt. Kraft Monterey Jack Cheese, shredded
• 3 cups Philadelphia Brick Cream Cheese, softened
• 3 cups sour cream
• 2 Tbsp. salt
• 1-1/2 tsp. cayenne pepper
• 4-1/2 cups green onions, chopped, divided
• 3 cups tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09

1. Process chickpeas, 1-1/2 qt.
2. (1.5 L) of the shredded cheese (or 1 cup 250 mL of the shredded cheese for trial recipe), cream cheese, sour cream, salt and cayenne in food processor until smooth.
3. Stir in 3 cups (750 mL) of the onions (or 1/2 cup 125 mL of the onions for trial recipe).
4. Spoon into 24 ovenproof ramekins (or into 6 ramekins for trial recipe).
5. Bake in 350 degrees F-standard oven 20 min.
6. or until light browned.
7. Top each with 1-1/2 tsp.
8. (7 mL) each of the remaining shredded cheese and tomatoes, and 3/4 tsp.
9. (3 mL) of the remaining onions.

chickpeas, kraft monterey jack cheese, cream cheese, sour cream, salt, cayenne pepper, green onions, tomatoes

Taken from www.kraftrecipes.com/recipes/tomato-topped-cheese-bean-dip-113054.aspx (may not work)