This Slow Cooker Bean Dip delivers on flavor and is a great hearty appetizer. I love ques0 dips, but I end up eating too much chips and queso on an extremely embarrassing level! This bean dip is soooo good, and you know you are putting amazing flavor and a good hearty dip on your tortilla chips.
This would make a great appetizer for football parties or any other occasion when you want to feed a crowd. No party. No crowd. No worries! This dip re-heats easily, so you can enjoy leftovers later.
Feel free to use mild, medium or hot picante sauce. You can use a favorite salsa of your choice, but I recommend a smoother versus chunky salsa.
If you don’t want to use a slow cooker. No problem. You can bake this in the oven or even in the microwave. One way or another, this bean dip is deliciously flavorful and and great filling appetizer!
Slow Cooker Bean Bean Dip
- 1 16- oz can refried beans
- 1 cup picante sauce I used a medium heat
- 3/4 cup sour cream
- 3 oz cream cheese softened
- 1 T chili powder
- 1/4 t ground cumin
- 1 cup 4 oz grated Monterey Jack cheese
- 1 cup 4 oz grated cheddar cheese
- In a large bowl, stir all of the ingredients until thoroughly combined.
- Pour the mixture into small slow cooker (1 1/2 quart is an ideal size slow cooker).
- Cover and cook on high for 2 hours, stirring on occasion.
- Serve warm with tortilla chips or Fritos.
Oven: Bake dip at 350 degrees for 25-30 minutes or until hot a bubbly.
Microwave: Heat in microwave safe bowl for 6-8 minutes, or until cheese is melted and smooth. Be sure to stir every couple of minutes. Recipe Source: The Girl Who Ate Everything