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Black Bean Queso Dip

Black Bean Queso Dip

Creamy, Chunky, and Everything You’d Want on a Chip

Slow cookers are a party staple for their ability to keep appetizers like this chunky black bean and cheese dip warm all night long.  Simply give it a quick stir every so often and you’ll have a hit from the first chip to the last.

2 (15-ounce) cans black beans, drained and rinsed
1 (8-ounce) brick reduced-fat cream cheese, softened
8 ounces pasteurized cheese (such as Velveeta)
1 cup chunky salsa
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

Add all ingredients to a slow cooker and toss to combine.

Set the cooker to LOW, cover, and let cook 

2 hours, or until hot and bubbly.

Stir well and set cooker to WARM before serving right out of the cooker.

Make It Different
For even more flavor, add 1/2 teaspoon of ground cumin and 2 tablespoons of fresh chopped cilantro in Step 1.

This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: