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This creamy black bean, fresh cilantro and salsa dip is perfect for your party.
Preparation time: 15 minutes
Cooking time: 3 hours
Servings: 40 (2 tbsp. each)
Ingredients:
1 (15.5 oz.) canned black beans, rinsed
1 (8 oz.) pkg. Philadelphia cream cheese, softened
½ cup sour cream
1 cup Mexican style shredded four cheese, divided
1 (6 oz.) jar thick and chunky salsa
¼ cup chopped fresh cilantro
2 green onions, sliced
Directions:
1. Spray a 3 qt. slow cooker with cooking spray. Mix sour cream, cream cheese and ¾ cup of shredded cheese together until well mixed. Layer this mixture on the bottom of the prepared slow cooker.
2. Add the beans on top then the salsa.
3. Cover the slow cooker then cook on low heat setting for 3 to 4 hours. Place the onions, cilantro and the rest of the cheese on top.
4. When the dip is set, turn the heat setting to warm, this will keep the dip warm and at a safe temp while serving. Serve with tortilla chips.
Cooking tip: For more heat, add 1 tbsp. of finely diced fresh or jarred jalapeño peppers to the cream cheese mixture before you layer it on the bottom of the greased slow cooker.
