Yield 16 Number Of Ingredients 6 Steps:
Mix together cream cheese and sour cream in your slow cooker. Mix in refried beans, 1 cup of cheddar cheese, 1 cup of monterey jack cheese and taco seasoning until well combined. Smooth it evenly on the bottom of the slow cooker. Add the last 2 cups of cheese on top, spreading it evenly. Cover and cook on high 2 hours or until heated through. Serve with tortilla chips.
Time 2h10m Yield 24 Number Of Ingredients 6 Steps:
Mix cream cheese and sour cream together in a bowl. Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined. Smooth mixture evenly over the bottom of a slow cooker. Add remaining cheese on top of the mixture, spreading it evenly. Cover and cook on High until heated through, about 2 hours.
Yield 4 servings Number Of Ingredients 7 Steps:
Set aside 1 cup (100 grams) of shredded cheddar cheese. Combine all other ingredients in crockpot and mix well. Cook on high for 1 ½ hours. Stir dip and add remaining cheddar cheese on top. Let cheese melt then eat with tortilla chips Enjoy!
Time 2h Yield 1 serving(s) Number Of Ingredients 10 Steps:
In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with chips and salsa.
Time 4h15m Yield 12 Number Of Ingredients 9 Steps:
Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours. Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
Time 40m Yield 20 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses. Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
Time 2h10m Yield 4-1/2 cups. Number Of Ingredients 9 Steps:
In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Time 3h10m Yield 56 Number Of Ingredients 5 Steps:
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.
