Appetizers
Slow-Cooker Cheesy Bean Dip
Description
Cheesy bean dip with a little kick of spice? It's a crowd favorite for sure! Savory, satiating refried beans meet chopped green chiles and melty cheese for an easy, yummy slow-cooker taco dip recipe—serve it up with tortilla chips for game days, potlucks and more! Take just 10 minutes to prep this Slow-Cooker Cheesy Bean Dip, then set your slow cooker and get on with the party planning.
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
Directions:
- 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.
- Mix cheese, beans and chiles in cooker.
- Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
- 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.
