Super Slow-Cooker Taco Dip

slow cooker taco dip

Tex-Mex flavors are a party favorite, and this Super Slow-Cooker Taco Dip is a magnet on the buffet table. In this case, what’s good for the guests is good for the cook, too, since it’s a snap to put together, can be easily adapted for a bigger crowd, and stays nice and warm in the slow cooker.

This recipe was developed using a little 2-quart slow cooker, but you can easily double or triple the recipe and use a larger (4- or 6-quart) slow cooker if you’re expecting more guests. Trust me, you really don’t want to run out of this dip before everybody gets some.

Serve it as specified in the recipe, or, for a more customizable dip (that also holds nicely for a long time), simply heat the bean and cream cheese mixtures in the slow cooker but leave the toppings off. Arrange the toppings in separate dishes for a “toppings bar” and guests can fix their dip the way they like. Consider additional topping ideas such as sliced black olives, salsas and chopped sweet onion. Be sure to have plenty of chips on hand, too, of course!

Super Slow-Cooker Taco Dip

Prep Time: 12 minutes

Cook Time: 2 hours

Yield: 14 servings

Serving Size: about 1/2 cup

Ingredients

  • 2 16-oz. cans gluten-free refried beans (fat free version is fine)
  • 1 14.7-oz. can gluten-free chili with beans
  • 1 4-oz. can diced green chilies
  • 1 1/2 teaspoons gluten-free chili powder
    For the topping:
  • 1 8-oz. package neufchâtel cheese (reduced fat cream cheese), softened
  • 1/2 cup sour cream
  • 1 large tomato, chopped
  • 1 ripe avocado, peeled, pitted and chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup chopped scallions
  • gluten-free tortilla chips for serving

Instructions

  1. Stir together the refried beans, chili, diced chilies and chili powder in a large mixing bowl. Transfer mixture to the slow cooker crock. Cover and cook 1 1/2 hours on LOW.
  2. Stir together the neufchâtel cheese and sour cream in a small bowl until smooth. Spoon the mixture over the beans and chili. Cover and switch slow cooker to WARM setting if available (if not, just leave on LOW) for 15-30 minutes, until cream cheese mixture is warmed and melted.
  3. Top dip with the tomatoes and avocado, then sprinkle with the cheese and scallions. Serve with tortilla chips.

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Slow Cooker Taco Dip

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