Slow-Cooker Nacho Bean Dip

Slow-Cooker Nacho Bean Dip

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

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

72

servings

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
  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.
Makes 72 servings (2 tablespoons dip and 6 small or 3 large tortilla chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Planned-Overs
This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.

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*:
    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.