The Most Unexpected Dip You Can Make in Your Slow Cooker
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Party-pleasing, hassle-free, and so tasty your eyes roll back: that's how every queso dip should be. While shopping at Trader Joe's, I came across a new product: canned refried beans. The average person might have passed by those beans, but not me. I instantly thought they needed to go in a slow-cooked queso-bean dip and started assembling the other ingredients. I went with a base of fire-roasted tomatoes, green chiles, shredded Mexican cheese, and cream cheese (although if you have access to Velveeta, feel free to swap it out with that). The flavors melt together and form a fluffy, perfectly seasoned queso dip that will leave you — and your lucky guests — feeling happily full.
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Slow-Cooker Bean Dip
From Anna Monette Roberts, POPSUGAR Food
INGREDIENTS
- 1 (15-ounce) can refried beans
- 1 (15-ounce) can diced, fire-roasted tomatoes
- 1 (4-ounce) can diced, fire-roasted green chiles
- 1 (8-ounce) container cream cheese
- 1 (12-ounce) bag shredded Mexican blend cheese, divided
- 1 green onion, sliced
- 1 jalapeño, sliced
- Chips, for serving
INSTRUCTIONS
Combine beans, tomatoes, green chiles, cream cheese, and half of the shredded cheese in a slow cooker and close the top. Cook on low for 3 hours or high for 1 1/2 hours, stirring occasionally, or until cheese has melted completely.