Chunky Pinto Bean Dip
Cook Time 5 to 6 hours
Prep Time 12 minutes
Makes about 5 cups dip
|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|
- 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.
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