• 8 oz. refried beans, canned
  • 8 oz. kidney beans, canned, drained and rinsed
  • 15 oz. black beans, canned, drained and rinsed
  • 8 oz. corn, frozen or fresh
  • 2 c. salsa, any variety
  • 2 - 3 chipotle peppers, in adobo sauce, chopped
  • 2 tsp. adobo sauce from can
  • 1/2 tsp. cumin
  • 8 oz. shredded cheddar cheese
  • 1/4 c. green onion, chopped
  • tortilla chips of your choice

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I really love this recipe for Slow Cooker Chipotle Black Bean Dip-it’s really a crowd pleaser. The perfect appetizer to bring to a party or tailgating!

  1. Mix refried beans, kidney beans, black beans, corn, salsa, peppers, adobo sauce, cumin, and 1 cup of cheese in small crock.
  2. Cover and crock on LOW  3-4 hours, stirring after 2 hours.
  3. Finish the dip by sprinkling with cheese and the green onions on top.
  4. Serve warm with tortilla chips.  Keep crock on WARM setting during service.

OPTIONAL: If you prefer different beans, use the beans of your choice!

Happy Crocking!

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Black Bean Dip


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