• 8 oz. Refried Beans
  • 8 oz. Kidney Beans, drained and rinsed
  • 15 oz. Black Beans, drained and rinsed
  • 8 oz. Corn
  • 2 c. Salsa
  • 2 Chipotle Peppers in adobo sauce, chopped
  • 2 tsp. of the Adobo Sauce (from can)
  • 1 tsp. Cumin
  • 8 oz. Cheddar Cheese, shredded
  • 2 Green Onions, chopped
  • Tortilla chips, for serving

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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. Set aside 1 c. of the shredded cheese and all of the green onions. Mix all remaining ingredients together in a 3.5-Quart slow cooker.
  2. Cover and crock on LOW  3-4 hours, stirring very quickly, every hour.
  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 desired, slightly mash beans for easier “chip dipping!”

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Black Bean Dip

 

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