Slow-Cooker Cheesy Bean Dip Recipe

Name: Slow-Cooker Cheesy Bean Dip
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 56 servings
Ingredients: Reynolds™ Slow Cooker Liners; 1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes; 1 can (16 ounces) Old El Paso™ refried beans; 1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained; 2 pounds tortilla chips, if desired

Ingredients

Reynolds™ Slow Cooker Liners
1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) Old El Paso™ refried beans
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
2 pounds tortilla chips, if desired

PREP TIME 10m	COOK TIME 3h	TOTAL TIME 3h10m
YIELD 56 servings

Instructions

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl.
Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
Mix cheese, beans and chiles in cooker.
Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted.
Stir until cheese is smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching.
Serve with tortilla chips.
Dip will hold on Low heat setting up to 2 hours; stir occasionally.