Thursday, December 20, 2007

Crock-pot Bean Dip

This is one of those quick snacks to let cook while you shop. Ready when you get home. This is one of our favorites for Christmas Eve.

2 - 16 oz. cand refried beans (I use Old El Paso, fat free)
2 - 15 oz. cans black beans, drained and rinsed
1 - 10.5 oz. can Ro-tel
1 - 1.25 oz. pkg. taco seasoning
2 -1# loaves Mexican Velvetta Cheese, cut into cubes
1 c. finely shredded mexican cheese blend
In 4 qt. crock-pot, mix all ingredients, EXCEPT shredded cheese.
Cover and cook on low for 3 1/2 hours. Stir after 2 hours.
Scrape down sides of crock-pot with spatula to help prevent edges from scorching.
Sprinkle with remaining cheese. Serve with tortilla chips.

ENJOY!!! ;)

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