Description
This spicy black bean dip is a simple, four-ingredient recipe perfect for an effortless appetizer or snack, featuring a creamy and spicy blend of black beans, tomatoes with green chiles, and cream cheese.
Ingredients
Units
Scale
- 1 15-ounce can black beans, drained and rinsed well
- 1 10-ounce can tomatoes with green chiles, undrained
- 1 package of taco seasoning
- 1 8-ounce block of reduced fat cream cheese
Instructions
- Place the drained and rinsed black beans into the slow cooker.
- Add the undrained tomatoes with green chiles, taco seasoning, and cream cheese to the slow cooker.
- Set the slow cooker to low and cook for 3 hours, stirring occasionally to ensure the cream cheese is fully melted and incorporated.
- Once the dip is smooth and creamy, reduce the slow cooker to warm and serve immediately.
- Enjoy with chips, or use as a spread on tostadas or tacos.
Notes
This dip is versatile and can be served with chips, or used as a spread on tostadas and tacos. It’s a great meatless option that even meat lovers will enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 600
- Fat: 7
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
- Cholesterol: 20