Every time I throw a party, everyone loves this Crock Pot Cheesy Bean Dip. It's smooth and tasty, and it's great for dipping veggies or tortilla chips.
Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 can 15 ounces pinto beans, drained and rinsed. 1 can 15 ounces diced tomatoes with green chilies, undrained. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 package 8 ounces cream cheese, cubed. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon garlic powder. Tortilla chips, for serving.
Instructions: In a slow cooker, combine black beans, pinto beans, diced tomatoes with green chilies, cheddar cheese, Monterey Jack cheese, cream cheese, chili powder, cumin, and garlic powder. Stir until well combined. Cover and cook on low for 2-3 hours or until cheese is melted and dip is heated through, stirring occasionally. Once ready, serve warm with tortilla chips for dipping.
Prep Time: 10 minutes
Cook Time: 180 minutes
Ohio Music Education Association
