Appetizers & Light Bites; Cheesy Pinto Bean Dip - Crock-Pot Express Crock Recipes

A p p et ize rs & L ig ht Bite s
Che e sy Pinto B ea n D i p
Prep: 5 mins 6 - 8 servings
Cook: 20 mins
1. To speed up cooking, soak beans overnight in cold water.
INGREDIENTS
2. Add beans to the Crock-Pot® Express Crock Multi-Cooker with the stock,
◊ 8 oz soaked pinto beans
onion and garlic.
◊ 6 cups water
3. Lock the lid for 12 minutes. The machine will automatically heat to pressurize
◊ ½ red onion
the cooker.
◊ 3 cloves garlic
4. When the timer goes off, let the multi-cooker sit for 5 minutes to let the steam settle.
Use a spoon to release the pressure using the pressure valve.
◊ ¾ cup vegetable stock
◊ 2 tbsp butter 5. Add the butter and spices and press BROWN/SAUTÉ. If you have an immersion
blender, blend the dip right in the cooker, or transfer it to a blender and then return
◊ 1 ½ tsp chili powder
to the pot.
◊ 1 tsp dried oregano
6. Once blended smooth, add in the cheese.
◊ ¼ tsp salt
7. Use the "Keep Warm" setting to keep the dip hot until ready to serve. Season with salt
◊ ¼ tsp black pepper
and pepper.
◊ 2 cups shredded cheddar cheese
◊ Cilantro, for garnish
◊ Tortilla chips, for serving
Macheesmo.com
vegetarian
"This cheesy pinto bean dipis ready in no time and is
perfect for game day. Also great as a nacho topper!"
@Macheesmo @Macheesmo
gluten-free
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