Tomato-Topped Cheese and Bean Dip

1. 1

   Process chickpeas, 1-1/2 qt.

2. 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. 3

   Stir in 3 cups (750 mL) of the onions (or 1/2 cup [125 mL] of the onions for trial recipe).

4. 4

   Spoon into 24 ovenproof ramekins (or into 6 ramekins for trial recipe).

5. 5

   Bake in 350 degrees F-standard oven 20 min.

6. 6

   or until light browned.

7. 7

   Top each with 1-1/2 tsp.

8. 8

   (7 mL) each of the remaining shredded cheese and tomatoes, and 3/4 tsp.

9. 9

   (3 mL) of the remaining onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.