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Slow-Cooker Nacho Bean Dip

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By Betty Crocker Kitchens
Updated May 25, 2022
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With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.

Slow-Cooker Nacho Bean Dip

  • Prep Time 20 min
  • Total 4 hr 20 min
  • Servings 72
  • Ingredients 7
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Ingredients

  • 2 cans (16 oz) Old El Paso™ Traditional Refried Beans
  • 2 cans (15 oz each) Progresso™ black beans, rinsed and drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
  • 2 loaves (2 16 oz. boxes) VELVEETA™ Jalapeno Cheese, cut into cubes
  • 1 cup finely shredded Mexican cheese blend (4 oz)
  • Tortilla chips

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
  • Step 
    2
    Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
  • Step 
    3
    Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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