Slow Cooker Chipotle Black Bean Dip

      Thank you to Lisa Whelpley for submitting this recipe from Betty Crocker. Ingredients 1 can (16 oz.) Old El Paso refried beans 1 can (15 oz.) black beans, rinsed and drained 1 can (11 oz.) Green Giant Mexicorn, drained 1 cup Old El Paso Thick n' Chunky salsa 2 chipotle chiles in adobo sauce (from 7 oz. can), chopped 2 tsp. adobo sauce from can 1 1/2 cups shredded American-Cheddar cheddar cheese blend (6 oz.) 4 medium green onions, chopped 9 oz. tortilla chips
  • Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in a 1.5-2 quart slow cooker.
  • Cover and cook on low setting for 3-4 hours, stirring after 2 hours.
  • Sprinkle with 1/2 cup remaining cheese and the green onions. Serve with tortilla chips. Dip will hold on low heat setting for up to 2 hours; stir occasionally.
     

Leave a Comment