(1) 15 oz. Can Black Beans, Drained and Rinsed
4 oz. Cream Cheese
1/2 Cup Sour Cream
2 Tablespoons Pimientos, Chopped
1/3 Cup Sliced Green Onions, Plus More for Garnish
1 Cup Shredded Mexican Cheese Blend, Divided
Preheat oven to 350 degrees. Mash beans in a large bowl. Add cream cheese, sour cream, pimientos, and 1/2 cup shredded cheese and green onions. Spread into a lightly greased 8-inch baking dish. Bake for 20 minutes. Top with reserved 1/2 cup cheese. Bake and additional 5 minutes, or until cheese is melted. Top with reserved green onions. Serve with crackers and fresh veggies.
I found this recipe because I had 4 ounces of cream cheese leftover from the pumpkin bars. This dip was everything it should be... beany and creamy! The best part of this recipe is that it's a base recipe, you can switch up a few ingredients and end up with something totally different. Click the kraft recipes link above for the variations! Game day appetizer, anyone?