Hot Nacho Bean Dip

This recipe is from Betty Crocker's "More Slow Cooker" recipes book. This recipe would excellent for a party or any social occasion.

• Ready In: 3 hrs 10 mins
• Serves: 36

Ingredients

• 2 (16 ounce) cans  refried beans
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (4 1/2ounce) can green chilies, chopped, undrained
• 1 (1 1/4ounce) envelope  taco seasoning mix
• 1 (2 lb) package processed cheese with jalapeno peppers, loaf, cut into cubes
• 1  cup  Mexican blend cheese, shredded
•  corn chips or   pita chips or  tortilla chips, for dipping

Directions

1. Mix all ingredients except shredded cheese and chips in 4 quart crock pot.
2. Cover and cook on low for 3 to 4 hours, stirring after 2 hours, until cheese is melted.
3. Scrape sides of crock pot to keep the edges of the dip from burning. Sprinkle with shredded cheese.
4. Serve with chips.
5. ****My family likes this dip with pita chips.