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1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup sour cream
1 cup Cracker Barrel Shredded Habanero Heat Cheese, divided
1 can (19 fl oz/540 mL) black beans, rinsed
2 cups thick and chunky salsa
2 green onions, sliced
1/4 cup chopped fresh cilantro
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How do I make it ?
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 green onions, cilantro and remaining cheese before serving.
Kraft Kitchen Tips!
Serve with tortilla chips.
For best results, prepare the dip in a 3-qt. slow cooker and on the LOW setting as directed.
Keep the Party Going
Once the dip is cooked, change the temperature setting on the slow cooker to "WARM" to keep the dip warm and at a safe temperature while serving.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 2 g
Cholesterol 10 mg
Sodium 120 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 1 g
Protein 2 g
40 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.