Mexican Dip

My Family eats a lot of chips and different types of dips. i decided to make this as a late night snack for the family!

what you need

1/2

lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1

can (15 oz.) black beans, rinsed

1/2

tsp. ground cumin

1

 tomato, chopped

 Tortilla chips

make it

COMBINE first 4 ingredients in medium microwaveable bowl.

MICROWAVE on HIGH 4 min. or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 min.

STIR in tomatoes. Serve warm with tortilla chips.

kraft kitchens tips

VARIATION

Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.

SPECIAL EXTRA

Stir 2 Tbsp. chopped fresh cilantro and 1/2 tsp. ground red pepper (cayenne) into VELVEETA mixture before microwaving as directed.

SERVING SUGGESTION

To serve with warm tortilla chips, place chips in slow cooker set on LOW. Not only will this heat the chips, but the smell of the warm chips will make you and your guests think you are dining at your favorite Mexican restaurant.

Find more recipes like this one at:   http://www.kraftrecipes.com/recipes/easy-five-mexican-dip-119405.aspx




This is how it came out. I skipped the beans because I'm not too fond of them. Will make this more often! puts the Velveeta commercial to shame!!