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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Bean Dip

12.0

1 teaspoon olive oil

1 onion, diced

2 cloves garlic, minced

2 cans pinto beans (15 ounces each), drained and rinsed

2 cans red beans (15 ounces each), drained and rinsed

2 cans black beans (15 ounces each), drained and rinsed

2 cans kidney beans (15 ounces each), drained and rinsed

2 cans Mexican-style diced tomatoes (15 ounces each), undrained

½ cup chopped cilantro, plus more for garnish (optional)

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Shredded cheddar cheese, for garnish

Mexican crema or sour cream, for garnish

Heat oil in a skillet over medium-high heat. Add onion and sauté 3 minutes, or until light and translucent. Add garlic and cook, stirring often, for 2 minutes. Remove from heat.
Combine sautéed onion and garlic, beans, diced tomatoes, ½ cup cilantro, cumin, chili powder, salt and pepper in a slow cooker. Stir until combined. Cover and cook on low 2 hours.
Serve warm, topped with more cilantro, shredded cheese, and Mexican crema or sour cream.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🏈Game Day🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 89 weeks ago

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