Slow Cooker Southwest Corn And Bean Dip
85
- Prep Time10 min
- Total Time2 h 10 min
- Makes3 cups
A new way to make use of your slow cooker that's perfect for your next game night or backyard barbecue.
Ingredients
250-g pkg cream cheese, softened
1 cup sour cream
2 cups shredded jalapeño cheddar, divided
1 cup canned black beans, drained and rinsed
2 ears of corn, kernels removed (about 1 cup)
2 tsp chili powder
1 tsp garlic powder
1/3 cup thinly sliced green onions, (about 2)
1/4 cup chopped cilantro
Instructions
WHISK cream cheese and sour cream in a slow cooker insert until almost smooth. Stir in 1-1/2 cups of the shredded cheese, beans, corn, chili powder and garlic powder.
PLACE a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on low, until cheese is melted and dip is warmed through, about 2 hr. Stir, then transfer to a serving dish and sprinkle with remaining ½ cup cheese, onions and cilantro.
Nutrition (per ¼ cup)
Calories 211, Protein 9g, Carbohydrates 8g, Fat 16g, Fibre 2g, Sodium 253mg.
Good source of Vitamin A.
Kitchen Tip: If you don’t have fresh corn, use 1 cup frozen.
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