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Slow Cooker Chipotle-Black Bean Dip

  • 12servings
  • 255minutes
  • 260calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (16 ounces) Old El Paso® refried beans

  2. 1 can (15 ounces) black beans, rinsed and drained

  3. 1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

  4. 1 cup Old El Paso® Thick 'n Chunky salsa

  5. 2 chipotle chilies in adobo sauce (from 7-ounce can), chopped

  6. 2 teaspoons adobo sauce from can

  7. 1 1/2 cups shredded American-Cheddar cheese blend (6 ounces)

  8. 4 medium green onions, chopped (1/4 cup)

  9. 9 ounces tortilla chips

Instructions Jump to Ingredients ↑

  1. Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.

  2. Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.

  3. Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

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