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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 36 |
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This recipe is from Betty Crocker's More Slow Cooker recipes book. This recipe would excellent for a party or any social occasion. Ingredients:
2 (16 ounce) cans refried beans |
2 (15 ounce) cans black beans, rinsed and drained |
1 (4 1/2 ounce) can green chilies, chopped, undrained |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 (2 lb) package processed cheese with jalapeno peppers, loaf, cut into cubes |
1 cup mexican blend cheese, shredded |
corn chips or pita chips or tortilla chips, for dipping |
Directions:
1. Mix all ingredients except shredded cheese and chips in 4 quart crock pot.
2. Cover and cook on low for 3 to 4 hours, stirring after 2 hours, until cheese is melted.
3. Scrape sides of crock pot to keep the edges of the dip from burning. Sprinkle with shredded cheese.
4. Serve with chips.
5. ****My family likes this dip with pita chips.
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