Cooking the Thanksgiving meal can be a marathon undertaking, so anything that simplifies any part of the meal is a blessing. These delicious dips are a tasty way to get the party started when you’ve got a crowd waiting to eat. The best part is that any of them can be made in a slow cooker. (All the recipes are from Better Homes & Gardens Magazine)
Chipotle, Chorizo, and Bean Dip
8 ounces uncooked chorizo sausage, casings removed
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 15 ounce can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1/4 cup snipped fresh cilantro
1 teaspoon chopped canned chipotle peppers in adobo sauce
1 15 ounce can pinto beans, rinsed and drained
1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
Scoop-shape tortilla chips or mini sweet peppers, halved and seeded
- In a medium skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.
- In a medium bowl combine sausage mixture, black beans, tomatoes, cilantro, and chipotle peppers. In a 1-1/2-quart slow cooker mash pinto beans. Top with tomato mixture and sprinkle with cheese.
- Cover and cook on low-heat setting for about 4 hours or on high-heat setting for about 2 hours or until bubbly.
- Serve immediately or keep warm, covered, on warm-heat or low-heat setting for up to 2 hours. Serve dip with lime wedges and tortilla chips.
Additional slow cooker dips:
Slow Cooker Dips for A Crowd was last modified: November 24th, 2014 by