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LOCATION: Recipes >> Crockpot >> Cheese Bean Dip

Print this Recipe    Cheese Bean Dip

Chile-Cheese Refried Bean Dip

16 oz can fat-free refried beans
8 oz cream cheese, softened
3/4 cup scallions, chopped
4 oz can diced green chiles
3/4 cup Cheddar cheese, shredded
2.25 oz can sliced ripe olives, rinsed and drained

In a 1-quart mini electric slow cooker, mix together the refried
beans and cream cheese. Stir in the scallions and chiles. Cover,
plug in the cooker, and cook 2 hours, stirring once or twice, until
very hot.

Mix in 1/2 cup cheese and the olives. Sprinkle the remaining l/4
Cup cheese on top. Serve immediately with tortilla chips for dipping.

Makes about 2 cups

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