"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow-Cooker Easy Mexican Party Dip Recipe

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This recipe for Slow-Cooker Easy Mexican Party Dip, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joan Kitchen Murray

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 can (15.5 oz.) black beans, rinsed
1 jar (16 oz.) TACO BELLŪ Thick & Chunky Salsa
2 green onions, sliced
1/4 cup chopped fresh cilantro

Directions:
Directions:
Mix cream cheese, sour cream and 3/4 cup shredded cheese
until blended; spread onto bottom of slow cooker sprayed with
cooking spray.
Top with beans, then salsa; cover with lid.

Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.

Number Of Servings:
Number Of Servings:
40 servings, 2 Tbsp. each
Preparation Time:
Preparation Time:
3hr. 15min.
Personal Notes:
Personal Notes:
For best results, prepare the dip in a 3-qt. slow cooker
and on the LOW setting as directed.

 

 

 

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