This dip is a perennial hit. The last time I made it guests practically licked the bowl.

Ingredients

　　1 can (14 to 19 oz/398 to 540 mL) black beans, drained, rinsed and mashed

　　1 cup salsa (see tips)

　　4 green onions, finely chopped

　　2 roasted peppers (poblanos or sweet), peeled and diced

　　1 roasted jalapeño, seeded and diced, or 1 chipotle pepper in adobo sauce, minced

　　2 cups shredded Cheddar or Monterey Jack cheese

　　Tortilla chips

　　Small (2 to 31⁄2 quart) slow cooker

　　In slow cooker stoneware, combine beans, salsa, green onions, poblano and jalapeño peppers and cheese. Stir well. Cover and cook on High for 1 1/2 hours, until mixture is hot and bubbly. Serve with tortilla chips.

　　Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.