TLC Cooking "Chunky Pinto Bean Dip"

Chunky Pinto Bean Dip

Chunky Pinto Bean Dip

Cook Time 5 to 6 hours
Prep Time 12 minutes

YIELD Makes about 5 cups dip
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INGREDIENTS

2	cans (15 ounces each) pinto beans, rinsed and drained
1	can (14-1/2 ounces) diced tomatoes with mild geen chilies
1	cup chopped onion
2/3	cup chunky salsa
1	tablespoon vegetable oil
1‑1/2	teaspoons minced garlic
1	teaspoon ground coriander
1	teaspoon ground cumin
1‑1/2	cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese
1/4	cup chopped cilantro
Blue corn or other tortilla chips
Assorted raw vegetables

PREPARATION:

Slow Cooker Directions

Combine beans, tomatoes, onion, salsa, oil, garlic, coriander and cumin in slow cooker.
Cover; cook on LOW 5 to 6 hours or until onion is tender.
Partially mash bean mixture with potato masher. Stir in cheese and cilantro. Serve at room temperature with chips and vegetables.

This recipe appears in: Southwestern

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