Southwest corn and bean dip
Prep 10 min
Total 2 hours 10 min
Makes 3 cups
Updated Feb 2, 2018
Chatelaine
Ingredients
Instructions
- WHISK cream cheese and sour cream in a slow cooker insert until almost smooth. Stir in 1-1/2 cups of the shredded cheese, beans, corn, chili powder and garlic powder.
- PLACE a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on low, until cheese is melted and dip is warmed through, about 2 hr. Stir, then transfer to a serving dish and sprinkle with remaining ½ cup cheese, onions and cilantro.
Kitchen Tip: If you don’t have fresh corn, use 1 cup frozen.
Nutrition
Calories 211, Protein 9 g, Carbohydrates 8 g, Fat 16 g, Fibre 2 g, Sodium 253 mg. Good source of Vitamin AChatelaine Quickies: Summer corn pasta salad
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