Liven up a holiday party where it’s cold outside by bringing this dip that features South-of-the-Border ingredients. Ole!
Makes 8 to 10 servings.
16-oz can refried beans
15-oz can black beans, drained and rinsed
1 small can sweet yellow corn
16-oz jar salsa (mild, medium, or hot, to your liking)
4-oz can diced jalapenos, drained of all but 2 teaspoons juice
2 cups shredded Cheddar cheese
Non-stick cooking spray
1. Spray the inside of the slow cooker liberally with the non-stick spray.
2. In a bowl, combine refried beans, black beans, corn, salsa, jalapenos and the 2 teaspoons of juice, and 1 cup of cheese. Stir, then transfer to the slow cooker.
3. Cover and cook on Low for 3 to 4 hours, stirring mid-way through cooking. When ready to serve, top with remaining cheese and cook for another 10 minutes, until melted.