Slow-Cooker Smoky Chorizo Bean Dip
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can (16 oz) Old El Paso™ refried beans
can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, drained
cups shredded Cheddar cheese (6 oz)
tablespoon chopped chipotle chile in adobo sauce
tablespoons coarsely chopped fresh cilantro leaves
Food Should Taste Good™ multigrain tortilla chips, as desired
Spray 2- to 3-quart slow cooker with cooking spray.
In 10-inch skillet, cook chorizo over medium-high heat 5 to 7 minutes, stirring to break up large pieces, until no longer pink; drain.
In slow cooker, mix chorizo, beans, tomatoes, 1 cup of the cheese and the chipotle chile; stir to combine. Cover; cook on High heat setting 1 1/2 to 2 hours or Low heat setting 2 1/2 to 3 hours or until bubbling; stir to combine, and top with remaining 1/2 cup cheese and the cilantro.
- If you want a little more heat, increase the chipotle in adobo to 2 tablespoons.
- This dip doubles as a great filling for quesadillas or tacos.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.