Slow Cooker Bean Bean Dip
A hearty bean dip that delivers on flavor and spice.
Servings: 6 -8
Ingredients
- 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
Instructions
- 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.
Notes
Alternative options to prepare:
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
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