Cooking Time:3-4 hours
Ingredients8 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
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!
- 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.
- Cover and crock on LOW 3-4 hours, stirring very quickly, every hour.
- Finish the dip by sprinkling with cheese and the green onions on top.
- Serve warm with tortilla chips. Keep crock on WARM setting during service.
OPTIONAL: If desired, slightly mash beans for easier “chip dipping!”
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Did this recipe previously call for only refried & black beans? It has been a while since I’ve made it, but I know I did not put kidney beans in there previously.
I m having tryfinding the chipotle peppers in adobo sauce