Slow-Cooker Nacho Bean Dip

Ingredients:
For 72 servingsMethod:
- 1
In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
- 2
Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
- 3
Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching.
- 4
Sprinkle with shredded cheese.
- 5
Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours.
About this recipe
What makes this recipe truly special is its simplicity. With just a handful of ingredients and a slow cooker, you can whip up a delicious dip that’s not only easy to prepare but also packed with flavor. The blend of spices from the taco seasoning adds a kick, while the gooey jalapeno cheese and shredded Mexican cheese blend create a luscious texture that’s simply irresistible.
Whether you’re serving it as an appetizer, a snack, or part of a larger antipasti spread, this nacho bean dip is sure to impress. Pair it with crispy tortilla chips for the ultimate dipping experience. Plus, with only 32 calories per serving, you can indulge without the guilt! So gather your friends, set up the slow cooker, and get ready to enjoy a deliciously cheesy dip that will be the star of your next event.
Adapted from Betty Crocker
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Per serving
- Saturated Fat0.6 g4% of daily needs
- Fibre1.2 g5% of daily needs
- Sugar0.7 g1% of daily needs
- Sodium105 mg5% of daily needs
- Cholesterol1.5 mg1% of daily needs
- Vitamin C0.9 mg1% of daily needs
From the full nutrient profile



