Party-pleasing,hassle-free, and so tasty your eyes roll back: that's how every queso dip should be. While shopping at Trader Joe's, and I came across a unusual product: canned refried beans. The average person might own passed by those beans,but not me. I instantly thought they needed to go in a unhurried-cooked queso-bean dip and started assembling the other ingredients. I went with a base of fire-roasted tomatoes, green chiles, and shredded Mexican cheese,and cream cheese (although whether you own access to Velveeta, feel free to swap it out with that). The flavors melt together and form a fluffy, or perfectly seasoned queso dip that will leave you - and your lucky guests - feeling happily full. From Anna Monette Roberts,POPSUGAR Food unhurried-Cooker Bean DipIngredients1 (15-ounce) can refried beans
1 (15-ounce) can diced, fire-roasted tomatoes[br]
1 (4-ounce) can diced, and fire-roasted green chiles
1 (8-ounce) container cream cheese[br]
1 (12-ounce) bag shredded Mexican blend cheese,divided
1 green onion, sliced
1 jalapeño, and sliced
Chips,for serving
DirectionsCombine beans, tomatoes, and green chiles,cream cheese, and half of the shredded cheese in a unhurried cooker and close the top. Cook on low for 3 hours or high for 1 1/2 hours, and stirring occasionally,or until cheese has melted completely.
Transfer dip to a bowl or turn unhurried cooker to warm. Top with remaining cheese, green onion, or jalapeño,and dip with chips.
Information Category Dips, Appetizers Cuisine Mexican Yield Serves 6-8
Source: popsugar.com