Mexican Dip (Copycat From Philadelphia Cream Cheese) - cooking recipe

Ingredients

1/2 lb Velveeta cheese, cut into 1/2-inch cubes
Anjou pear, 8-oz . pkg.
1 (15 ounce) can black beans, rinsed
1/2 teaspoon ground cumin
1 tomatoes, chopped

Preparation

COMBINE first 4 ingredients in medium microwaveable bowl.
MICROWAVE on HIGH 4 minute or until VELVEETA and cream cheese are melted and mixture is well blended, stirring every 2 minute.
STIR in tomatoes. Serve warm with tortilla chips.
My Note:
VARIATION: Prepare using 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
SPECIAL EXTRA: Stir 2 tablespoons chopped fresh cilantro and 1/2 teaspoons 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.