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

Prep 10 mins
Cook 02:00 mins
Ready-in 02:10 mins
Yields 6-8 servings

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

  1. 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.
  2. 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.
  3. Remove the lid and top with the crumpled bacon and sliced green onions.
  4. Serve warm with accompaniments of choice. Sliced baguette, crackers, pita chips, carrots, and other veggies are great options!

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