1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 cup salsa
2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
2 teaspoons adobo sauce from can
1 1/2 cups shredded American-Cheddar cheese blend (6 ounces)
4 medium green onions, chopped (1/4 cup)
9 ounces tortilla chips
Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.
Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.
Recipe shared from: http://www.bettycrocker.com/recipes/slow-cooker-chipotle-black-bean-dip/2637d4c1-5c52-45cd-a44b-880b42e86fa1
Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.