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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 18 |
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From Southern Living Slow Cooker cookbook. Ingredients:
1 (16 ounce) can refried beans, fat free |
1 (14 1/2 ounce) can tomatoes, diced, undrained |
1 (10 ounce) can tomatoes and green chilies, diced, undrained |
1 (4 1/2 ounce) can green chilies, chopped, undrained |
1 (4 1/4 ounce) can ripe olives, chopped, undrained |
3/4 cup frozen corn, thawed |
1/2 cup green onion, sliced |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1/4 teaspoon red pepper |
1/2 cup cilantro, minced |
6 ounces sharp cheddar cheese, shredded |
18 ounces tortilla chips |
Directions:
1. Place first 11 ingredients in a 4 quart slow cooker; stir well. Cover with lid; cook on low for 2 to 4 hours. Turn slow cooker off; stir in cilantro. Sprinkle cheese over dip; cover and let stand 5 minutes or till cheese melts (do not stir). Serve with tortilla chips.
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