Crock Pot Bean Dip

Bean dip is a popular party appetizer in many cultures and can be customized with various ingredients and flavors.

This is vegan and gluten free recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Crock Pot Bean Dip

Cooking Method: Slow cooking Cuisine: American, Mexican Courses: Any, Appetizer, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 180 min Total Time 3 hrs 10 mins

Servings: 8 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 30 ounce Canned black beans
• 30 ounce Canned pinto beans
• 30 ounce Canned kidney beans
• 15 ounce Canned diced tomatoes with green chilies
• 15 ounce Frozen corn kernels
• 1 cup Onion, chopped
• 2 teaspoon Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 cup Shredded cheddar cheese
• 2 tablespoon Chopped fresh cilantro
• 2 tablespoon Sour cream (optional)
• 8 ounce Tortilla chips, for serving

Instructions

1. In a crock pot, combine the black beans, pinto beans, kidney beans, diced tomatoes with green chilies, frozen corn kernels, chopped onion, minced garlic cloves, ground cumin, chili powder, and salt.
2. Stir well to combine all the ingredients.
3. Cover the crock pot and cook on low heat for 3 hours or until the flavors are well combined.
4. Once cooked, stir in the shredded cheddar cheese and chopped fresh cilantro.
5. Serve the bean dip hot with tortilla chips.
6. Optional: Top with sour cream for added creaminess.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 20g7%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.