Black Bean Salsa Verde Dip and Vegetable Spread Recipes
Easy Healthy Summer Olympics Appetizer Ideas
Equipment
- CrockPot™ Choose-a-Crock Programmable Slow Cooker
Ingredients
- 1 can Organic black beans
- ⅓ c Broccoli, chopped
- 1/2 c Cauliflower, chopped
- 1/3 c Carrot, shredded
- 1/2 c Celery, finely chopped
- 3/4 c Artichoke hearts, chopped
- 1 tsp Garlic, minced
- 1/4 c Vegetable broth
- 1/2 tsp White pepper
- 4 tbsp Olive oil
- 1 tsp Seasoning salt
- 1 bag Corn Tortilla Chips
- 1 Baguette or pita chips
Instructions
- Add black beans to one side of CrockPot™ Choose-a-Crock Programmable Slow Cooker
- Add garlic, olive oil, pepper, and seasoning salt to the second side of Crockpot™.
- Cover and cook on high for 15 min.
- Add broccoli, cauliflower, carrot, celery and artichoke to the garlic side and mix well.
- Add vegetable broth to the vegetable side and cover.
- Cook on high for 30 min.
- Using a potato masher, smash the black beans.
- Add salsa verde to black beans. Cover and cook on high for 15 min.
- Serve bean dip topped with crushed tortilla chips and side of chips to dip. Serve vegetable spread with baguette slices or pita chips.