Mexican

Slow Cooker Mexican Seven Layer Dip is for Side Dish.

Slow Cooker Mexican Seven Layer Dip takes 10 minutes to prepare.

Slow Cooker Mexican Seven Layer Dip takes 240 minutes to cook.

Slow Cooker Mexican Seven Layer Dip makes 20 servings.

The ingredients for Slow Cooker Mexican Seven Layer Dip are:

1 (15-ounce) can fat-free refried beans
1 (15-ounce) can black beans, drained and rinsed
1 large white or yellow onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 jalapeno, minced (optional)
1 tablespoon cumin, divided
1 teaspoon chili powder, divided
1 teaspoon paprika, divided
1 (8-ounce) package reduced-fat (Neufchatel) cream cheese
1 (8-ounce) tub reduced-fat sour cream
2 cups salsa, any variety
1 cup shredded reduced-fat Cheddar or pepper Jack cheese

Here is how you make Slow Cooker Mexican Seven Layer Dip:

Coat the liner of a slow cooker with nonstick spray. Mix the refried beans with 1/2 cup water, then spread into the bottom of the slow cooker. Top with the beans, vegetables, garlic and half the spices. In a medium bowl, mix the cream cheese, sour cream and remaining spices. Spread over the vegetables. Top with the salsa and sprinkle on the cheese. Cook on low for up to four hours, until the cheese is melted and the beans are warm. Serving Size:?makes 20 servings about 1/4 cup each

The nutritional information for Slow Cooker Mexican Seven Layer Dip is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 108.1

• Total Fat: 4.7 g
• Cholesterol: 13.8 mg
• Sodium: 262.7 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 3.0 g
• Protein: 6.5 g

Slow Cooker Mexican Seven Layer Dip is Mexican cuisine.

The dietary needs meet for Slow Cooker Mexican Seven Layer Dip is Vegetarian