Slow Cooker Five Bean Salad and Dilled Brussels Sprout Dip with Bacon
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 tbsp. olive oil (or cooking oil of choice)
½ yellow onion, diced
3 cloves garlic, minced
8 oz. cream cheese
1 cup sour cream or Greek yogurt
1 cup shredded Monterey jack cheese
½ cup shredded sharp white cheddar cheese
1 cup Paisley Farm Five Bean Salad, drained
1 cup roughly chopped Paisley Farm Dilled Brussels Sprouts, drained
½ tsp. paprika
¼ tsp. cayenne, or taste
½ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
6 slices bacon, cooked crispy and crumbled
3-4 green onions, thinly sliced
Sliced baguette or crackers for serving
Carrot sticks or other veggies for serving
Instructions
- Heat the oil in a small skillet over medium/low heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about 60 seconds. Pull off the heat and set aside.
- Add the cream cheese, sour cream (or yogurt), shredded Monterey Jack and white cheddar, Five Bean Salad, Dilled Brussels Sprouts, paprika, cayenne, salt, and pepper to the bowl of a small slow cooker (roughly 3-quart). Add the onion and garlic and mix briefly to combine. Cover with the lid and cook on low for 2-3 hours or on high for 1-2 hours, stirring occasionally. You’ll want the cheese to be completely melted and the mixture to bubble slightly.
- Remove the lid and top with the crumpled bacon and sliced green onions.
- Serve warm with accompaniments of choice. Sliced baguette, crackers, pita chips, carrots, and other veggies are great options!