Slow-Cooker Chipotle-Black Bean Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Guests will gobble up this delicious hot dip bursting with colorful corn, salsa and beans.
Ingredients
- 1 can (16 ounces) Old El Paso™ refried beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) 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 1/2 cups shredded American-Cheddar cheese blend (6 ounces)
- 4 medium green onions, chopped (1/4 cup)
- 9 ounces tortilla chips
Instructions
- 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.
- Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
- 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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