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Slow-Cooker Nacho Bean Dip

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Slow-Cooker Nacho Bean Dip
  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 72
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With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.

Ingredients

2
cans (16 oz each) Old El Paso™ refried beans
2
cans (15 oz each) Progresso™ black beans, rinsed and drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix
2
loaves (2 16 oz. boxes) VELVEETA™ Jalapeno Cheese, cut into cubes
1
cup finely shredded Mexican cheese blend (4 oz)
Tortilla chips

Directions

  • 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.
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Tips  

This dip definitely serves a crowd. If you're serving just a few, use the leftovers to make a great burrito.

Nutrition Information 
No nutrition information available for this recipe
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