Tomato Topped Cheese and Bean Dip

Tomato Topped Cheese and Bean Dip

Made  times

"A creamy blend of chickpeas, Mexican-style shredded cheese, and cream cheese with onions and spice makes a delicious hot dip."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

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


  • Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. When ready to serve, bake, uncovered, 25 min.



From around the web