Slow Cooker Cheesy Bean Dip

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Slow Cooker Cheesy Bean Dip
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  1. Ingredients
  2. Reynolds™ Slow Cooker Liners
  3. 1
  4. package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  5. 1
  6. can (16 ounces) Old El Paso® refried beans
  7. 1
  8. can (4.5 ounces) Old El Paso® chopped green chiles, undrained
  9. 2
  10. pounds tortilla chips, if desired
  1. 1 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.
  2. 2 Mix cheese, beans and chiles in cooker.
  3. 3 Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
  4. 4 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.
  1. Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.
  2. In addition to tortilla chips, try scoopers such as pretzels, bread cubes or even carrot and celery sticks. This dip is also great spooned over tacos and nachos.
  3. Just before serving, sprinkle the top of the dip with chopped fresh cilantro to add a dash of color and complement the flavors.
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