Rating: 3.5 stars
22 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
  • 22 Ratings

Three kinds of beans, two kinds of squash, and lots of cheese make this dip an appealing change of pace.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
6 hrs
total:
6 hrs 20 mins
Yield:
about 32 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-1/2- or 4-quart slow cooker combine pinto beans, black beans, chili beans with chili gravy, tomatoes and green chile peppers, zucchini, summer squash, onion, tomato paste, chili powder, and garlic.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Stir in cheese until melted. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 1 hour.

  • Serve with chips.

Nutrition Facts

81 calories; fat 4g; cholesterol 9mg; saturated fat 2g; carbohydrates 8g; mono fat 1g; insoluble fiber 2g; sugars 1g; protein 5g; sodium 231mg.
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