Slow Cooker White Bean Ranch Dip

Name: Slow Cooker White Bean Ranch Dip
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 8 people
Cuisine: American
Ingredients: 1 cup white beans; 2 garlic; 1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix; ¼ cup olive oil; 1 tablespoon dill; salt; crackers

Prep Time 10 min
Cook Time 8 hr
Servings 8

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Ingredients (7)

dried white beans, soaked in water overnight and drained 1 cup
large garlic cloves, peeled 2
olive oil ¼ cup
dried dill or 3 tablespoons fresh dill, or to taste 1 tablespoon
kosher salt and freshly ground black pepper to taste
crackers, fresh vegetable sticks or chips for dipping
Hidden Valley® Original Ranch® Dips Mix Packet

Hidden Valley® Original Ranch® Dips Mix 1 packet (1 ounce)

For safe meat preparation, reference the USDA website. For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps (3)

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

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

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.

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.