Slow Cooker Nacho Bean Dip
"This makes enough dip to serve a crowd, and leftovers can be used to serve over baked potatoes."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 7
- Serves:
-
36
ingredients
- 32 ounces canned refried beans
- 30 ounces canned black beans, drained and rinsed
- 4 1⁄2 ounces canned diced green chiles, undrained
- 1 1⁄4 ounces taco seasoning mix
- 2 (1 lb) packages processed cheese with jalapeno peppers, cut into cubes
- 1 cup finely shredded Mexican blend cheese (4 ounces)
- tortilla chips
directions
- In 3 1/2 to 4-quart slow cooker, mix all ingredients except shredded cheese blend and tortilla chips.
- Cover; cook on low heat setting 3-4 hours, stirring after 2 hours, until cheese is melted.
- Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese blend. Serve with tortilla chips. You can keep dip on low heat setting up to 2 hours.
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Reviews
-
Originally found recipe on a vegetarian website but in order for it to be vegetarian fare you MUST make sure refried beans are FAT-FREE or they will contain animal fat!!!!! Very important to an animal product free diet!!!! Plus!!!! a lot less fattening!!!!! YAY!!! -
Love it! No changes
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
