![]() If I had to pick a prized possession, it may be my slow cooker.įirst, all you’ll do is place the black beans, tomatoes with green chilies, taco seasoning and cream cheese into your slow cooker. Next, turn the crock pot on the ‘Low’ setting and cook for three hours, stirring occasionally. One of the best things about this dip if you probably don’t even have to hit the store for it! With only four ingredients, and ingredients that are so commonly used, you may be able to give this a go tonight without ever having to take off your slippers! The dream, am I right? In our house, bowls are regularly cleared when this is on the table. So whatever your needs are, this dip will be sure to please! Whether you’re feeding a crowd or just your family, everyone loves this dip. Sometimes, a big ole bowl of dip and some chips is just the perfect meal. I’ve served this Crock Pot Bean Dip at a Superbowl party, and it was a huge hit! We’ve also just eaten it at home as a casual dinner. Taco seasoning- homemade or the store bought packet both work.This easy dip has just four ingredients! And it’s made in the slow cooker. He is a meat and potatoes man if I have ever met one! But sometimes, every now and then I can get him to eat meatless dishes without complaint, this Slow Cooker Bean Dip just happens to be one of them! ![]() I can totally leave the meat out and be fine. I really like a good veggie wrap, a hearty pasta dish, or a big bowl of soup! But the truth is, I still really prefer vegetarian meals. ![]() ![]() Eventually, I caved and started eating meat again, and that was about 8 years ago. It was exhausting to go to class, go to work, do home work and then cook two separate meals. Maebell had only been diagnosed with Celiac for about a year and the going gluten free was just really hard. When I finally started eating it again, I was in college and Mr. If it wasn’t for my husband, I probably still wouldn’t be eating meat today! Actually, for almost 10 years I didn’t eat meat. We then placed them on a cookie sheet and popped them in a 300F oven for a few minutes to crisp up.Slow Cooker Bean Dip, only FOUR ingredients and gluten free! I showed her how to use a large Wilton ghost cookie cutter to quickly cut ghost shapes out of regular flour tortillas. The chips were so easy to make that Little Jo ended up doing most of the work for me. Spoon the dip into a serving bowl and garnish with a simple cobweb piped with sour cream. I usually end up using about 2 cups of salsa. You can add more salsa if needed in order to get a consistency you like. Then just toss one cup of salsa and all the remaining ingredients into a food processor and blend until smooth. I wanted to suit the party guests, so I used the whole can, but I rinsed them really well. If you don't like too much spice, you can rinse the Adobo sauce off, and knock the heat back considerably. If you really love super spicy stuff, just use a few of them straight out of the can. Next, you need to address the chipotle peppers. The first step was to rinse the black beans thoroughly. I threw together the dip using some very basic Mexican cuisine staples: cilantro, black beans, chipotle peppers in Adobo sauce, salsa, and lime juice. Use a cookie cutter to cut tortillas into ghost shapes, and toast on a cookie sheet at 300 for a few minutes just until crisp. ![]() Serve in a bowl garnished with sour cream. Put 1 cup of salsa and all remaining ingredients in a food processor and pulse to mix well, adding more salsa if needed for a good consistency. Depending on your spice tolerance, choose a number of chipotle peppers that works for you, and rinse off if desired. chipotle peppers in Adobo sauce, to taste.Spicy Black Bean Dip with Ghost Tortilla Chips Recipe ![]()
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