Slow Cooker White Bean Ranch Dip
- Prep: 10 min
- Cook: 8 hr
- Total: 8 hr 10 min
- Servings: 8
1 cup dried white beans, soaked in water overnight and drained
2 large garlic cloves, peeled
1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix
¼ cup olive oil
1 tablespoon dried dill or 3 tablespoons fresh dill, or to taste
kosher salt and freshly ground black pepper to taste
crackers, fresh vegetable sticks or chips for dipping
Step 1Add 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.
Step 2Drain 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.
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.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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