SLOW-COOKER NACHO BEAN DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Slow-Cooker Nacho Bean Dip image

With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 4h20m

Yield 72

Number Of Ingredients 7

2 cans (16 oz each) Old El Paso™ refried beans
2 cans (15 oz each) Progresso™ black beans, rinsed and drained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix
2 loaves (2 16 oz. boxes) VELVEETA™ Jalapeno Cheese, cut into cubes
1 cup finely shredded Mexican cheese blend (4 oz)
Tortilla chips

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
  • Cover and cook on Low heat setting 3 to 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. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

There are no comments yet!