The Olive Bin

Slow-Cooker Tex-Mex Dip

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.
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Ingredients

Number Of Servings: 8

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

Directions

  1. 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. 
  2. Stir in the cumin, paprika, and garlic powder and cook, stirring until fragrant, 1 minute. 
  3. Scrape the onion mixture into the slow cooker and add diced tomatoes, Velveeta, and milk. 
  4. 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. 
  5. 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.

Associated Products

Jalapeno Green Chile