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Slow-Cooker Nacho Bean Dip
Slow-Cooker Nacho Bean Dip
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Cheesy Mexican bean dip featuring two types of beans for a flavorful, hearty snack.
Ingredients:
  • 2 cans (16 oz) Old El Paso™ Traditional Refried Beans
  • 2 cans (15 oz each) Progresso™ black beans, rinsed and drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 packet (1 oz) Old El Paso™ 25% 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
Instructions:
  • Combine all the ingredients in a 3 1/2- to 4-quart slow cooker, excluding the shredded cheese and corn chips.
  • Cook on Low heat setting for 3 to 4 hours, stirring halfway through, until the cheese is perfectly melted.
  • Use a rubber spatula to scrape down the sides of the slow cooker to prevent the edges of the dip from scorching, then sprinkle the dip with shredded cheese. Serve with tortilla chips. The dip can be kept warm on the Low heat setting for up to 2 hours.

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