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Slow-Cooker Tex-Mex Dip



Recipe adapted from Delish.com. 


  • 1 T of The Olive Bin's Green Chile Olive Oil (Fused)
  • 1 small yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 (16-oz.) block Velveeta
  • 1/4 C whole milk
  • 1 (15.5-oz.) can black beans, rinsed and drained
  • 1/4 C freshly chopped cilantro, plus more for serving
  • 4 tsp hot sauce
  • 8 oz. shredded Mexican style cheese
  • 2 avocados, diced
  • Tortilla chips, for serving


  1. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. 
  2. Stir in the cumin, paprika, and garlic powder and cook, stirring until fragrant, 1 minute. 
  3. Scrape the onion mixture into the slow cooker and add diced tomatoes, Velveeta, and milk. 
  4. Cook on high for 1 hour or low for 2 hours, until bubbly. Stir in the black beans, cilantro, and hot sauce until well combined. 
  5. Stir in shredded Mexican style cheese until just melted. Top with avocado and garnish with cilantro. Serve with tortilla chips. 


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