Slow-Cooker Chipotle-Black Bean Dip

Ingredients

  • 1 can (16 ounces) Old El Paso® refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
  • 1 cup Old El Paso® Thick 'n Chunky salsa
  • 2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
  • 2 teaspoons adobo sauce from can
  • 1 ½ cups shredded American-Cheddar cheese blend (6 ounces)
  • + 2 more ingredients
    • 4 medium green onions, chopped (¼ cup)
    • 9 ounces tortilla chips

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. 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. 3. 2 Cover and cook on Low heat setting ...

View full recipe at SpringPad

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