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Slow-Cooker Cheesy Bean Dip
Slow-Cooker Cheesy Bean Dip
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Prep Time:
10 minutes
Total Time:
3 hours 10 minutes
Spicy Cheesy Bean Dip: A crowd-pleasing favorite! Refried beans, green chiles, and gooey cheese combine for a flavorful slow-cooker taco dip. Ready in 10 minutes, perfect for game days and potlucks.
Ingredients:
  • Reynolds™ Slow Cooker Liners
  • 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 pounds tortilla chips, if desired
Instructions:
  • Line the 5- to 6 1/2 -qt slow cooker bowl with a Reynolds™ Slow Cooker Liner, ensuring a snug fit against the bottom and sides of the bowl, then pull the top of the liner over the rim of the bowl.
  • Combine the cheese, beans, and chiles in a pot.
  • Cook on low heat for 2 to 3 hours until the cheese is melted. Stir until smooth.
  • Use a rubber spatula to scrape the sides of the cooker to prevent the dip from scorching. Serve with tortilla chips. Stir occasionally; dip will stay warm on Low heat setting for up to 2 hours.

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