Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, May 8, 2013


2 cans (14-oz each) black beans, drained
1 medium-size onion, diced fine
4 garlic cloves, minced
1 tbsp ground cumin
1 tsp cayenne pepper
14-oz fresh soft chees
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tbsp pumpkin seeds, toasted, for garnish

Combine all the ingredients, except for the pumpkin seeds, together in crockpot or slow cooker.  Cover  and cook on high approximately 2 hours or until the cheese is melted and dip is bubbly.

To serve, transfer to a serving bowl and garnish with the pumpkin seeds and additional cilantro and green onion, if desired.

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