Chipotle-Black Bean Dip In A Slow Cooker Recipe
It is guaranteed the crew at the football parties will scarf this dip down.
Ingredients
- 16 Oz. Can Re-Fried Beans
- 15 Oz. Can Black Beans, Drained & Rinsed
- 11 Oz. Can Mexicorn, Drained
- 1 Cup Salsa
- 2 Chipotle Chilies In Adobo Sauce, Minced
- 2 Tsp. Adobo Sauce
- 1 1/2 Cups American-Cheddar Cheese Blend, Shredded
- 2 Medium Scallions, Sliced Thin (1/4 cup)
- 9 Oz. Tortilla Chips
Directions
- Mix re-fried 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 216 | |
| Calories from Fat 45 | 21% |
| Total Fat 5.06g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 146mg | 6% |
| Potassium 556mg | 16% |
| Total Carbs 34.77g | 9% |
| Dietary Fiber 5.9g | 20% |
| Sugars 0.9g | 1% |
| Protein 8.41g | 13% |
