Slow Cooker Lentil Nacho Dip Recipes

SPICY LENTIL NACHOS

Steps:

• Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
• Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
• Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
• Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

THE BEST CROCK POT NACHO DIP!

Steps:

• Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
• Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
• Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
• Serve with tortilla chips.

CROCK POT NACHO DIP

Steps:

• Brown beef with onion. Drain.
• Combine beef, cheese, salsa, and Worcestershire sauce in crock pot.
• Cover and cook on high for about 1 hour; stir occasionally until cheese is fully melted.
• Serve immediately, or keep on Low setting for serving up to 6 hours later.