Slow-Cooker Cheesy Bean Dip

 


Ingredients

  • Reynolds™ Slow Cooker Liners
  • 1
    package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
  • 1
    can (16 ounces) Old El Paso™ refried beans
  • 1
    can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
  • 2
    pounds tortilla chips, if desired

  • Steps

1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
    2 Mix cheese, beans and chiles in cooker.
      3 Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.

      4 Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

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