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Recipe

Slow Cooker Nacho Bean Dip

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

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( 11 Ratings)

11 Ratings

5 Stars

4 Stars 45%

3 Stars 27%

2 Stars

1 Stars 18%

Member Reviews ( 1 )

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PREP TIME 20 Min
TOTAL TIME 4 Hr 20 Min
SERVINGS 72

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: packages (1 lb each) pasteurized prepared cheese product loaf with jalapeño peppers, cut into cubes

1: cup finely shredded Mexican cheese blend (4 oz)

: Tortilla chips

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1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
2 Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
3 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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 110

(Calories from Fat 45),

Total Fat 5g

(Saturated Fat 2 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 340mg;
Total Carbohydrate 10g

(Dietary Fiber 2g,
Sugars 2g),

Protein 4g;

Percent Daily Value*:

Vitamin A 4 %;
Vitamin C 0 %;
Calcium 10 %;
Iron 4 %;

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 2/6/2012 10:34:04 AM REPORT ABUSE Sadiegracie585 said:

Rating:

I tried this dip for Super Bowl Sunday. Now I love refried beans, but this dip was not good. 2 cans of refried beans is entirely too much. I was quite disappointed in it. Not sure if I will try it again with only one can or not.

This reply was: Helpful Inspiring