Slow-Cooker Easy Mexican Party Dip

By carol gorman

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.