This dip is a perennial hit. The last time I made it guests practically licked the bowl.
Ingredients
Makes about 3 cups (750 mL)
1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed
1 cup salsa (see tips)
4 green onions, finely chopped
2 roasted peppers (poblanos or sweet), peeled and diced
1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced
2 cups shredded Cheddar or Monterey Jack cheese
Tortilla chips
Small (2 to 31⁄2 quart) slow cooker
In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.
Excerpted fromThe 150 Best Slow Cooker Recipes, Second Editionby Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Leave a Review
Reviews (2)
Back to TopThis is easy and delish! DIdn't have teh roasted peppers or green onion. Used 1 chipotle pepper in adobe sauce.
mlfitzgerald
2/5/2012
I made this with prepared salsa (hot variety) and canned chipoltle sauce with adobo sauce. It was WAY too hot. If I made it again I'd get a milder salsa and opt for the roasted jalapeño instead.
Anonymous
blacksburg, va
1/15/2012
