1 T of The Olive Bin's Green Chili Olive Oil (Fused)
1 small yellow onion, chopped
1 medium green bell pepper, chopped
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp garlic powder
1 (14.5-oz.) can diced tomatoes, undrained
1 (16-oz.) block Velveeta
1/4 C whole milk
1 (15.5-oz.) can black beans, rinsed and drained
1/4 C freshly chopped cilantro, plus more for serving
4 tsp hot sauce
8 oz. shredded Mexican style cheese
2 avocados, diced
Tortilla chips, for serving
Slow-Cooker Tex-Mex Dip
Ingredients
Number Of Servings: 8
Directions
- In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the cumin, paprika, and garlic powder and cook, stirring until fragrant, 1 minute.
- Scrape the onion mixture into the slow cooker and add diced tomatoes, Velveeta, and milk.
- Cook on high for 1 hour or low for 2 hours, until bubbly. Stir in the black beans, cilantro, and hot sauce until well combined.
- Stir in shredded Mexican style cheese until just melted. Top with avocado and garnish with cilantro. Serve with tortilla chips.
Additional Info
Recipe adapted from Delish.com.
