Mexican Veggie Dip
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Mexican Veggie Dip
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| Servings |
| 128 ounce servings |
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Ingredients
- 2cups reduced sodiumfat free vegetable broth
- 1cup carrotschopped
- 1cup bell pepperchopped
- 10ounces frozen riced cauliflower
- 1cup uncooked quinoa
- 1cup low fat Monterey Jack cheese blend
- 8ounces no salt added tomato sauce
- 15ounces diced tomatoes with green chilis
- 15ounces reduced sodium black beans
- 1clove garlicminced
- 1Tablespoon lime juice
- 1 1/2Tablespoon chili powder
- 1/2teaspoon cumin
- 1/2teaspoon paprika
- 1/2teaspoon pepper
Instructions
- Begin by washing your hands and cleaning your counter tops or other surfaces. Rinse produce under cool running water before chopping.
- Line the slow cooker with a liner bag, if preferred.
- Chop the vegetables. Measure all ingredients and place in the slow cooker, except the cheese. Stir until fully combined.
- Cook on high setting for 3 hours or low setting for 5 hours.
- Sprinkle the cheese on top and cook for 15 minutes more with the lid on the slow cooker.
- Best served warm.
Recipe Notes
