Smoky Black Bean and Cheddar Dip- (a slow cooker recipe)

• 1 (19 ounce) can black beans, drained, or 2 cups cooked black beans
• 1/4 of an individual canned chipotle chile in adobo, cut into small pieces plus 1 teaspoon of the adobo sauce in the can
• 3 cups shredded medium-sharp cheddar cheese
• Corn chips and assorted raw vegetables for serving

Method In a food processor, process the black beans and chile with its sauce together until smooth, stopping to scrape down the bowl as necessary. Scrape the dip into the slow cooker and fold in the cheese to evenly distribute.  Cover and cook on LOW until the dip is hot throughout and the cheese melted, 1 1/2 to 3 hours. Set the slow cooker in the entertaining area.  Set on LOW, leave the cover off, and dip the chips and veggies. Makes about 2 1/2 cups to serve 8 to 10 Reprinted with permission from ©Beth Hensperger and Julie Kaufmann, Not Your Mother's Slow Cooker: Recipes for Entertaining, published by Harvard Common Press more appetizers and dips         more super-bowl recipes    more cookbook & chef recipes  more bean recipes

 

 

 

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