My husband and I have a guilty food pleasure: We love cheesy dips. We know they are not the best for us and only a sometimes treat, but on those sometimes when we get our cheesy dip on we're pretty darn happy.
My husband likes cheesy dips so much that he'll even by the store bought jar kind and eat it cold. Not me, I like my cheesy dip warm and spicy. Yum, yum, yum.
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Making a slow cooker cheesy bean dip is the kind of thing I would do only if people were coming over because I'm afraid that I would eat the entire thing myself if I didn't have to share.I don't care that the recipe says it makes 56 servings, it really is the kind of guilty treat that if I don't watch myself I will eat all 56 servings. Perhaps you have more restraint than I do.
__Slow Cooker Cheesy Bean Dip
__
Prep: 10 minutes
Makes: 56 Servings
Slow Cook: 3 hours 10 minutes on low
Ingredients
1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) refried beans
1 can (4.5 ounces) chopped green chiles, undrained
2 pounds tortilla chips, if desired
Get the full recipe directions at Betty Crocker
Image via Betty Crocker
