Bean And Salsa Dip Recipe

Ingredients for Bean And Salsa Dip

• Refried Beans
• Tomatoes
• Tomatoes And Green Chilies
• 1/4 cup chopped green chilies
• Ripe Olives
• Frozen Corn
• Green Onion
• Ground Cumin
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Red Pepper
• 1/4 cup chopped fresh cilantro
• Sharp Cheddar Cheese
• Tortilla Chips

How to Make Bean And Salsa Dip

1. Place 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can pinto beans (rinsed and drained), 1 cup prepared salsa, 1/2 cup sour cream, 1/4 cup chopped green chilies, 1/4 cup chopped onion, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a 4-quart slow cooker.
2. Stir all ingredients thoroughly to combine.
3. Cover the slow cooker with the lid.
4. Cook on low for 2-4 hours, or until heated through and flavors have melded.
5. Turn off the slow cooker.
6. Stir in 1/4 cup chopped fresh cilantro.
7. Sprinkle 1/2 cup shredded cheddar cheese (or your favorite Mexican blend) evenly over the top of the dip.
8. Cover and let stand for 5 minutes, or until the cheese is melted and bubbly.
9. Serve immediately with your favorite tortilla chips. Enjoy!