Sunday, April 24, 2016

Slow-Cooker Cheesy Bean Dip

Now this is easy! Cheesy Bean Dip in the slow-cooker. 

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) Old El Paso™ refried beans
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
2 pounds tortilla chips, if desired

Mix cheese, beans and chiles in cooker.

Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. 
Stir until cheese is smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. 

Serve with tortilla chips. 

Dip will hold on Low heat setting up to 2 hours; stir occasionally.


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