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Easy Crockpot Mexican Cheese Bean Dip

This dip is so easy to make and perfect for game day. I had my 5 year old help me and she had so much fun. You can make this in a crockpot or a cast iron skillet, both ways are delicious, the crockpot might be just a touch easier. Enjoy!


Easy Crockpot Mexican Cheese Bean Dip


1/4-1/2 cup Mozzarella cheese

1/4-1/2 cup Cheddar or Mexican blend cheese

1 can diced tomatoes with chiles (including juice)

1/4 cup cilantro

1 can black beans

1 small yellow onion

1 tbsp olive oil

1 jalapeno

2 T taco seasoning

For Serving

Serve with tortilla chips, avocado and lime wedges


  1. Heat oil in skillet, salute onion for about 3-4 minutes. Add taco seasoning and cook an additional 30 seconds to 1 minute. Transfer onion to crockpot if using a crockpot or keep in cast iron skillet.
  2. Add diced tomatoes, jalapeño, half of the cilantro and rinsed beans.
  3. Sprinkle top with cheese and cover top. Give a little stir and cover with lid.
  4. Cook in slow cooker on high for 2 hours or slow for 4 hours. Cast iron on low for 1-2 hours.
  5. Mix well, then add remaining cilantro and add chopped avocado right before serving.



Avocado and Cabbage Wonton Appetizer

I was making Panda Express Copy-Cat Chow Mein and I wanted something to have as a side dish and I had wonton wrappers, so I figured Id throw something together and it turned out great. I would love to know what your favorite fillings for wontons are. Enjoy!


Avocado and Cabbage Wontons


  • Wonton Wrappers
  • Avocado
  • Cabbage, or undressed cole slaw
  • Oil to deep fry wontons in


  1. Mix avocado and cabbage in bowl.
  2. Place 2 T of mixture in the center of wonton wrapper.
  3. Rub water on edges of wonton wrappers and fold up.
  4. Cook in hot oil for about 2 minutes on each side.
  5. Cool on paper towel.
  6. Enjoy with your favorite dipping sauce




Artichoke, Chicken and Jalapeno Stuffed Pastry Appetizer


Every time I make these they are gobbled up so fast. I highly recommend doubling the recipe so your guests don’t eat them all and you can at least try one :) . These are so easy and quick to make, and if you use store bought dip it’s even quicker. It’s also easy to omit the chicken if your cooking for some vegetarians. Hope this makes it to your next dinner party.

Artichoke, Chicken and Jalapeno Stuffed Pastry Appetizer Recipe

Serves 16
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer
Creamy and delicious appetizer that is so quick and easy. has lots of appetizer recipes.


  • 1 can refridgerator crescent rolls (8 in can)
  • 1 chicken breasts (cooked and seasoned with salt and pepper and cut into small pieces)
  • 1-2 cup Artichoke Jalapeno dip (homemade or store bought)


Step 1
Preheat oven according to crescent package, mine said 350.
Step 2
Cut each crescent triangle into 2, now you have 16 triangles.
Step 3
Put a spoonful of dip, and then some chicken on each triangle and roll up.
Step 4
Bake for 13-17 minutes, until golden brown, but not over browned.
Step 5
Cool for a few and serve warm.

This is the dip I used, I buy from Costco so it’s a great value.


Jalapeno & Artichoke Stuffed Mushrooms

Artichoke Jalapeno Stuffed Mushrooms

I love stuffed mushrooms and when a friend told me that she used pre-made dip to stuff her mushrooms, I thought what a great idea that I’d never thought of. These were so delicious, I served them as a side dish but would be excellent as an appetizer and that is probably what I will do next time. I pre-made these earlier in the day and then popped them in the oven to bake right before dinner was about to be served.

I would bet these would be even better if you made homemade dip and then stuffed them, but I was preparing a huge feast so I thought one little short cut wouldn’t hurt. I’d love to hear what dip you chose to stuff your mushrooms with, Enjoy!

Jalapeno & Artichoke Stuffed Mushrooms Recipe

Serves 12-24
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer, Side Dish
Website Stonemill Kitchens
These mushrooms are the perfect addition to any meal, from a great side dish to an appetizer. has lots of great veggie recipes.


  • 24 button mushrooms
  • 1/2lb italian sausage
  • 1/4 cup green onions (sliced)
  • 1/4 cup red bell pepper (diced)
  • 1 cup Artichoke Jalapeno Dip


Step 1
Preheat oven to 425 degrees F.
Step 2
Brown sausage, drain and let cool.
Step 3
Rinse mushrooms and remove the stems.
Step 4
Combine dip, green onions, red bell pepper and cooled sausage.
Step 5
Stuff mushroom caps with equal amount of the dip mixture.
Step 6
Bake in the preheated oven for 10 minutes until browned on top.
Step 7
Serve immedietly, best when hot.
ArtichokeJalapeno Stuffed Mushrooms
Artichoke Jalapeno Stuffed Mushrooms

Buffalo Chicken Cheese Pockets


Buffalo Chicken Cheese Pockets

Buffalo Chicken Cheese Pockets

Time: 30 minutes
Servings: 8


1 large chicken breast, cooked (optional, leave out for vegetarian)
3-4 oz cream cheese (I used fat free), room temperature
1/4 cup ranch or blue cheese
1/8 cup of blue cheese chunks (optional)
5 T Franks hot sauce (or whatever you have)
1/2 C pepper jack cheese
1 can crescent roll dough


  1. Preheat oven to 350 degrees F. Shred chicken breast and put in medium bowl. (Microwave cream cheese for a few seconds to soften if not soft enough to stir.)
  2. Add all ingredients to bowl and mix well until all is combined.
  3. Roll out crescent dough using a rolling pin to flatten out serrated edges. 
  4. Cut into 8 squares and put a spoonful of mixture on each square and fold over. Use a fork to pinch the edges so filling stays put.
  5. Place them on a non stick or a parchment paper lined baking sheet.
  6. Cook for 13-15 minutes until golden brown.
Buffalo Chicken Cheese Pockets


Serve with more Franks hot sauce or ranch for dipping. Great appetizer for a party or watching the game.

Buffalo Chicken Cheese Pockets

Buffalo Chicken Cheese Pockets

Slightly adapted from source Cookin’ Cowgirl