Slow Cooker White Bean Ranch Dip

Steps (3)

1. 1

   Add beans to 3-quart slow cooker, fill with enough water to cover the beans by at least an inch, then add in the garlic. Cover slow cooker and cook on low for about 8 hours or on high for 4 hours, or until beans are very soft.
2. 2

   Drain beans, reserving the liquid, and place in a blender, along with dips mix, olive oil, dill and salt and pepper, and blend until creamy. If desired, add some of the reserved liquid, about ¼ cup at a time, and continue blending until dip is desired consistency.
3. 3

   Serve with crackers, vegetables or chips.

   NOTE: 2 (8 ounce) cans of white beans, drained (liquid reserved), can be substituted for the dried beans and garlic. If canned beans are used, skip Step 1 in the instructions.

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  Multi-Cooker-Friendly Recipe Instructions

  Open Accordion

  Close Accordion

  1. 1

     Add beans to the inner pot of your multi-cooker, fill with enough water to cover the beans by at least an inch, then add in the garlic.
  2. 2

     Turn on your multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook,” and cook on high-pressure for 30 minutes. Select “cancel” to turn off the machine.
  3. 3

     Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
  4. 4

     Drain beans, reserving the liquid, and place them in a blender, along with dips mix, olive oil, dill and salt and pepper. Blend until creamy. If desired, add some of the reserved liquid, about ¼ cup at a time, and continue blending until dip reaches desired consistency.
  5. 5

     Serve with crackers, vegetables or chips.

  * Always follow manufacturer’s instructions.