With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.
cans (16 oz each) Old El Paso™ refried beans
cans (15 oz each) Progresso™ black beans, rinsed and drained
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix
packages (1 lb each) pasteurized prepared cheese product loaf with jalapeño peppers, cut into cubes
cup finely shredded Mexican cheese blend (4 oz)
In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
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.
This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.