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Categories:
beans tomatoes tomatoes green chilies ripe olives frozen corn green onion ground cumin chili powder garlic red pepper cilantro Cheddar cheese tortilla chips
Viewed: 29 - Published at: 7 years agoIngredients
- 1 (16 ounce) can refried beans, fat free
- 1 (14 1/2 ounce) can tomatoes, diced, undrained
- 1 (10 ounce) can tomatoes and green chilies, diced, undrained
- 1 (4 1/2 ounce) can green chilies, chopped, undrained
- 1 (4 1/4 ounce) can ripe olives, chopped, undrained
- 34 cup frozen corn, thawed
- 12 cup green onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 12 teaspoon garlic powder
- 14 teaspoon red pepper
- 12 cup cilantro, minced
- 6 ounces sharp cheddar cheese, shredded
- 18 ounces tortilla chips
Method
- Place first 11 ingredients in a 4 quart slow cooker; stir well.
- Cover with lid; cook on low for 2 to 4 hours.
- Turn slow cooker off; stir in cilantro.
- Sprinkle cheese over dip; cover and let stand 5 minutes or till cheese melts (do not stir).
- Serve with tortilla chips.
