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Slow-Cooker Nacho Bean Dip

 11 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 72
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With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.

Ingredients

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

Directions

  • 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.

Expert Tips

This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
15mg
4%
Sodium
340mg
14%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
7%
Sugars
2g
2%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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