Slow-Cooker Nacho Bean Dip

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 72

Ingredients

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
loaves (2 16 oz. boxes) VELVEETA™ Jalapeno Cheese, cut into cubes
1
cup finely shredded Mexican cheese blend (4 oz)
Tortilla chips

Directions

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45.7
Calories from Fat
45
% Daily Value
Total Fat
1.0g
2%
Saturated Fat
0.5g
2%
Trans Fat
0g
Cholesterol
1.6mg
0%
Sodium
160.1mg
7%
Total Carbohydrate
6.7g
2%
Dietary Fiber
1.4g
6%
Sugars
0.5g
Protein
2.2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0.90%
1%
Calcium
2.50%
2%
Iron
2.70%
3%
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.