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Slow-Cooker Nacho Bean Dip

slow-cooker nacho bean dip Appetizer Mexican
Slow-Cooker Nacho Bean Dip
  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 72

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

Updated September 9, 2016
Old El Paso
Make with
Old El Paso


  • 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


  • 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.

  • This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.

Nutrition Facts

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