Nacho Bean Dip

 Ingredients:

• 1 8-ounce package of cream cheese, softened
• 1 15-ounce can of white, red, garbanzo or black beans; undrained
• 1 14.5-ounce can diced tomatoes, drained
• 1 teaspoon garlic powder (or 4 garlic cloves, minced)
• 1 teaspoon onion powder (or 1/2 cup onion, chopped)
• 2 cups shredded cheddar cheese (2 cups or 1/4 of the block of USDA block cheese, cubed)*

 Directions:

1. Preheat oven to 350ºF.
2. Spread cream cheese on the bottom of an 8-inch by 8-inch baking or casserole dish.
3. Spread undrained, canned beans on top of cream cheese.
4. Drain canned tomatoes, and combine with garlic powder and onion powder in a small bowl. Spoon on top of beans.
5. Sprinkle with shredded or sliced block cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.

Notes:

• Serve hot with tortilla chips, celery, carrots, or your favorite vegetable.
• “Minced” means to cut or grind into very small pieces.
• If you use USDA block cheese, do not try to grate it. Cube so it melts easily.
• Healthier low-fat, reduced-fat, and low-sodium options for cream cheese, cheese and beans can be used within this recipe.

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 Allergy Warning:

This recipe contains milk.

*If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternatives.

 Cut Down on Choking:

This recipe is not recommended for kids under the age of 4.