Slow-Cooker Nacho Bean Dip

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

By Betty Crocker Kitchens

September 9, 2016

Make with

Old El Paso

Ingredients

cans (16 oz each) Old El Paso™ refried beans

cans (15 oz each) Progresso™ black beans, rinsed and drained

can (4.5 oz) Old El Paso™ chopped green chiles, undrained

envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix

loaves (2 16 oz. boxes) VELVEETA™ Jalapeno Cheese, cut into cubes

cup finely shredded Mexican cheese blend (4 oz)

Tortilla chips

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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.