In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight. Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips. Yield: 3 cups.
Nutritional Facts: 1/4 cup dip equals 95 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 335 mg sodium, 8 g carbohydrate, 2 g fiber,
© Taste of Home 2014
These are some of our favorite and most requested recipes at church potlucks.