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Prep 10min
Total3hr10min
Servings56
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Ingredients
Reynolds™ Slow Cooker Liners
1
package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1
can (16 oz) Old El Paso™ Traditional Refried Beans
1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
2
pounds tortilla chips, if desired
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Steps
1
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
2
Mix cheese, beans and chiles in cooker.
3
Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
4
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
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Serve your dip directly from the lined slow cooker. For easy cleanup, wait until the slow cooker has cooled, then remove the liner and discard it in the trash.
In addition to tortilla chips, try serving with pretzels, bread cubes or carrot and celery sticks for dipping. This slow-cooker bean dip also makes a delicious topping for tacos and nachos.
Garnish your slow-cooker taco dip with a sprinkle of chopped fresh cilantro just before serving.
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