Now this is easy! Cheesy Bean Dip in the slow-cooker.
1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) Old El Paso™ refried beans
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
2 pounds tortilla chips, if desired
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.
This sounds delicious - chilli and cheese are two of my favourite foods.
ReplyDeleteGreat idea! I've never thought about making bean dip in the slow-cooker. We'll have to try this out now!
ReplyDeleteIt looks absolutely delicious, thank you for sharing the recipe at The Really Crafty Link Party this week. Pinned!
ReplyDeleteI have different sizes of slow cookers and a hot dip like this is perfect to make and serve. Thanks for sharing with Fiesta Friday.
ReplyDeleteNothing beats chips and dip, especially with friends or with a good tv show. Thanks for sharing at Fiesta Friday!
ReplyDeleteThis looks like a delicious dip! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
ReplyDeleteMiz Helen
This looks like the perfect dip for a party! Thanks for sharing it on Foodie Friday! I pinned it, too!
ReplyDeleteLooks delicious! Thanks for sharing at Home Sweet Home!
ReplyDeleteI love easy meals and snacks & dips are some of my favourite options. This one looks really delicious. I'm a fan of anything with cheese ;)
ReplyDeleteEasy & delicious = my favorite kind of recipe! Thanks for linking up with Merry Monday; I'll be featuring your dip recipe at our upcoming party. Hope you'll stop by and join us again!
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