Slow Cooker Black Bean Dip

• Produce

  • 1 Avocado
  • 2 tsp Coriander, ground
  • 2 cloves Garlic
  • 1 Onion
  • 1 Sweet onion ((300g, medium

• Canned Goods

  • 2 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Snacks

  • 1 Tortilla chips

• Dairy

  • 2 oz Cheddar, sharp
  • 1 Cheddar cheese, sharp
  • 4 oz Cream cheese

• Liquids

  • 4 cups Water

• Other

  • 2 cups Dried black beans (rinsed and free of debris

Found on naturallyella.com

Description

Directions

• In a Crockpot Slow Cooker, combine the ingredients for the beans. Cover and turn on low. Let cook for 8 hours or until beans are tender. If liquid absorbs before the beans are soft, add 1 cup at a time until the beans are soft. Once beans are done, drain and reserve any extra liquid.
• Preheat oven to 400˚ F. Using a potato masher, mash the the beans until most of the beans are paste consistency but leaving a few bean pieces- the consistency is up to you- add leftover drained liquid as needed. Stir in the cream cheese and 2 ounces of cheddar cheese. Transfer to an 8x8 baking dish and cover with more cheese as desired.
• Transfer the baking dish to the oven and bake until the cheese is melted and slightly browning, 20 minutes. Place under the broiler to brown cheese faster, if desired.
• Serve the black bean dip with tortilla chips, sliced avocado, onions, tomatoes, more cheese, and/or salsa as desired. 

Nutrition