black-bean-dip-tx

The big game. I am writing this post specifically for Weight Watchers, so I don’t know all the laws about saying words like super and bowl in the same sentence. But you know what I mean.

My mother-in-law always made a big slow cooker full of this fantastic bean dip. I thought there would be no better thing to make with Weight Watchers Natural Four Cheese Mexican blend, especially for the big game. As healthy as the beans are, the recipe’s major downfall is the large amount of cheese you are supposed to add. So I have lightened it up, and used the Weight Watcher’s cheese for the perfect compromise.

I will give you the recipe to make with dried beans, but you can always just skip the first step of the recipe and use canned black beans—they are actually a little hard to find dry, for whatever reason.

slow cooker black bean dip

1 pound dry black beans, rinsed
1 onion, chopped in large pieces
10 cups water
2 cups mild salsa
1 clove garlic
1/4 jalapeño pepper, finely chopped
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons kosher salt
2 cups Weight Watchers Natural Four Cheese Mexican Blend
Garnishes, such as more salsa, more cheese, olives, cilantro, and bell peppers
Tortilla chips

1. Place rinsed black beans in a slow cooker and cover with the 10 cups of water. Add in onion, and cook on high for 8 hours, or overnight (Do not add salt or any other ingredients at this point).

2. Working in batches, place beans in a blender or food processor and puree until smooth. Blend in the salsa, the garlic, and jalapeño pepper. Add to the beans and salsa mixture back into the crockpot. Stir in spices, salt, and cheese. Cover, and turn to high. Allow to cook for another 2 hours. Garnish with more cheese. Cover again for 30 minutes. Garnish with everything else. Turn the crockpot to the warm setting, and serve with chips.

*** As a Martha’s Circle blogger, I have been engaged by Martha Stewart Living Omnimedia to blog about Weight Watcher’s cheese. MSLO provided me with samples of the product to test in my own recipes. The opinions expressed, however, are my own.