Mexican Cheesy Dip

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 can (16 oz.) TACO BELL Refried Beans
• 1 cup KRAFT Shredded Cheddar Cheese
• Chopped tomato
• green onion slices

1. Spread cream cheese on bottom of 9-inch pie plate or quiche dish.
2. Top with beans; sprinkle with cheddar cheese.
3. Bake at 350F for 20 minutes or until bubbly.
4. Top with tomato and green onion.
5. Serve with tortilla chips.

philadelphia cream cheese, taco, cheddar cheese, tomato, green onion

Taken from www.kraftrecipes.com/recipes/mexican-cheesy-dip-57199.aspx (may not work)