Slow-Cooker Easy Mexican Party Dip

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Black beans, salsa and fresh cilantro give the usual cream cheese-sour cream combination a great Mexican-style appeal. Let the fiesta begin!
from kraftrecipes.com

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  • 15 mins
  • 195 mins

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 can (15 oz.) black beans, rinsed
  • 1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
  • 2 green onions, sliced
  • 1/4 cup chopped fresh cilantro

Preparation

Step 1

Mix cream cheese, sour cream and 3/4 cup shredded cheese until blended; spread onto bottom of slow cooker sprayed with cooking spray.
Top with beans, then salsa; cover with lid.
Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.


Servings

40 servings, 2 Tbsp. each

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