SLOW COOKER NACHO BEAN DIP

Slow Cooker Nacho Bean Dip image

Make and share this Slow Cooker Nacho Bean Dip recipe from Food.com.

Provided by TasteTester

Time 4h20m

Yield 36 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 57.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 253.9, Carbohydrate 7.9, Fiber 2.9, Sugar 0.3, Protein 3.5

*** Explore more Slow Cooker Nacho Bean Dip Recipes »

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