- 1 (19 ounce) can chickpeas (garbanzo beans), drained
- 1 1/2 cups Kraft 3 Cheese Mexicana Finely Shredded Cheese, divided
- 125 grams Philadelphia Brick Cream Cheese, softened
- 1/2 cup sour cream
- 1/4 teaspoon ground red pepper (cayenne)
- 2 green onions, chopped
- 1/2 cup chopped tomato
- Christie Wheat Thins Crackers
- 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.
- Blend until smooth. Stir in green onions.
- Spread into 9-inch pie plate.
- Bake 20 min. or until light golden brown. Top with remaining 1/2 cup cheese and tomato. Serve with crackers.