Best 8 Black Bean And Goat Cheese Dip Slow Cooker Recipes

SLOW COOKER GOAT CHEESE AND BLACK BEAN DIP

Steps:

• Combine all the ingredients in the crock pot slow cooker, except for the garnish ingredients. Cook on HIGH 1 1/2 to 2 1/2 hours or until the cheese has melted and is bubbly. Transfer to your serving dish and garnish the top with a sprinkling of green onions, cilantro and pumpkin seeds.

SLOW-COOKER CHEESY BEAN DIP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Mix cheese, beans and chiles in cooker.
• Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
• Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

BLACK BEAN-GOAT CHEESE DIP

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
• Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
• Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

BLACK BEAN AND GOAT CHEESE DIP (SLOW COOKER)

Steps:

• Mix all of the ingredients except the cheese in a Little Dipper (If you don't have one, mix in a small heat proof bowl). (Note - this was very spicy, so reduce the cayenne if you don't want it that hot).
• Top with the cheese and heat for 1 to 2 hours. (If you don't have a Little Dipper, place a rack in your slow cooker - I use canning jar rings - and pour about 1/2 in of hot water into the slow cooker, Place paper towels under the lid and heat for around 1 1/2 hours on High).
• Serve with tortilla chips.

QUESO BLANCO & BLACK BEAN SLOW COOKER DIP

Steps:

• In a large bowl, blend softened cream cheese and sour cream until smooth., Add diced sausage, black beans, shredded cheese, salsa and garlic; mix gently to combine., Transfer to a 2 quart slow cooker. Cover and cook on LOW for 2-1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving., Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro or a squeeze of fresh lime juice.

BEEF AND BLACK BEAN TACO DIP

Steps:

• Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
• Break up any large pieces of beef with spoon, then drain off fat.
• Drain tomatoes, reserving ¼ cup juice.
• Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
• Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
• 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
• Stir dip to recombine and sprinkle with remaining ½ cup cheese.
• Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
• Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.

SLOW COOKER HOT BEAN DIP

Steps:

• Mix cream cheese and sour cream together in a bowl.
• Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined.
• Smooth mixture evenly over the bottom of a slow cooker.
• Add remaining cheese on top of the mixture, spreading it evenly.
• Cover and cook on High until heated through, about 2 hours.

SLOW COOKER CHEESY CHICKEN AND BEAN DIP RECIPE BY TASTY

Steps:

• Set aside 1 cup (100 grams) of shredded cheddar cheese. Combine all other ingredients in crockpot and mix well.
• Cook on high for 1 ½ hours. Stir dip and add remaining cheddar cheese on top. Let cheese melt then eat with tortilla chips
• Enjoy!