Black beans, salsa and fresh cilantro give the usual cream cheese-sour cream combination a great Mexican-style appeal. Let the fiesta begin!
3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
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 (15.5 oz.) black beans, rinsed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 green onions, sliced
1/4 cup chopped fresh cilantro
1 – Mix cream cheese, sour cream and 3/4 cup shredded cheese until blended; spread onto bottom of slow cooker sprayed with cooking spray.
2 – with beans, then salsa; cover with lid.
3 – Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.