Guest guest Posted August 18, 2001 Report Share Posted August 18, 2001 * Exported from MasterCook * Cheesy Bean Dip Recipe By :Betty Crocker's Slow Cooker Cookbook Serving Size : 60 Preparation Time :0:00 Categories : Betty Crocker's Slow Cooker CB Dips & Spreads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz package process cheese spread loaf with jalapeno peppers -- (such as Velveeta) 1 15-16 oz can refried beans 1 4 oz can chopped green chiles -- undrained tortilla chips, if desired chopped fresh cilantro -- optional Spray the inside of a 2 to 3 1/2 quart slow cooker with cooking spray. Mix cheese, beans, and chiles in cooker. Cover and cook on high heat for 30 to 40 minutes or until cheese is melted. Stir until cheese is smooth. Scrape down the side of the cooker with a rubber spatula to help prevent edge of dip from scorching. Turn to low heat setting. Serve with tortilla chips. Dip will hold up for about 4 hours. Sprinkle the top of the dip with chopped cilantro if desired. Yield: " 3 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 3g Fat (53.5% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 343 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.