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Slow-Cooker Nacho Bean Dip

11 Ratings
1 Comments
  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 72

With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories from Fat
45
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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