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Slow-Cooker Nacho Bean Dip

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Slow-Cooker Nacho Bean Dip
  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 72
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With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.
Updated Sep 9, 2016

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
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
45
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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