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“I made this with regular cream cheese and a sharp cheddar, but I'll post it with the reduced-fat ingredients. My personal preference is to add a little more cayenne pepper for heat, but this is also a great mild dip. Recipe from 2007 Taste of Home Annual Recipes courtesy of Ashley Donovan in Glasgow, Kentucky. Thank you Ashley! Cook time excludes chilling time.”
READY IN:
10mins
SERVES:
12
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, cover and process cream cheese until smooth.
  2. Add half the beans. Cover and process until blended.
  3. Transfer to a bowl and stir in cheese, onions, cumin, cayenne, and remaining beans.
  4. Cover and refrigerate 8 hours or overnight.
  5. Just before serving, garnish with the cheese, tomato, and onion.
  6. Serve with tortilla chips.

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