This dip is a perennial hit. The last time I made it guests practically licked the bowl.
Recipe information
Yield
Makes about 3 cups (750 mL)
Ingredients
1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed
1 cup salsa (see tips)
4 green onions, finely chopped
2 roasted peppers (poblanos or sweet), peeled and diced
1 roasted jalapeƱo, seeded and diced, or 1 chipotle pepper in adobo sauce, minced
2 cups shredded Cheddar or Monterey Jack cheese
Tortilla chips
Small (2 to 31ā2 quart) slow cooker
Preparation
In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeƱo peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.
Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson Ā© 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
