Tomato Topped Cheese & Bean Dip

• 1 can (16 oz.) chickpeas (garbanzo beans) (chick peas), drained
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 tsp. ground red pepper (cayenne)
• 2 green onions, chopped
• 1/2 cup chopped tomato
• thin wheat snack crackers

1. Preheat oven to 350F.
2. Place beans, 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 lightly golden brown.
8. Top with remaining 1/2 cup cheese and tomato.
9. Serve with crackers.

chickpeas, cheeses, philadelphia cream cheese, s, ground red pepper, green onions, tomato, thin wheat snack crackers

Taken from www.kraftrecipes.com/recipes/tomato-topped-cheese-bean-dip-91915.aspx (may not work)