I stole this recipe for Championship Bean Dip from tasteofhome.com who stole it from Wendi Wavrin Law from Omaha, Nebraska. This easy to make dip recipe cooks in a mini slow cooker. Canned refried beans are mixed with picanté sauce, shredded cheese, sour cream, cream cheese, chili powder and cumin. The bean mixture is then placed in a sprayed slow cooker and cooked for 2 hours. Finally, tortilla chips and salsa are served with the finished dip.
March 23rd is National Chip and Dip Day and making Championship Bean Dip is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
Did you know? In the second half of the twentieth century commercial dips emerged as an important category of food. The major host foods for dips remain chips, bread sticks, and vegetables such as celery and carrots.⁵ (see more trivia in the Trivia tab)
For this recipe you will need: 1 can (16 oz) vegetarian refried beans, 1 cup picanté sauce, 1 cup shredded Monterey Jack cheese, 1 cup shredded cheddar cheese, ¾ cup sour cream, 3 oz softened cream cheese, 1 tbsp chili powder and ¼ tsp ground cumin.
Then in a large bowl combine the ingredients.
Mix ingredients together well. Next transfer to a sprayed 1 ½ qt slow cooker. (Also this dip can be made in a saucepan on low heat, until ingredients are combined and heated through.)
Cover and cook on HIGH for 2 hours or until heated through, stirring once or twice. Top with salsa.
Serve this tasty bean dip recipe with tortilla chips and enjoy!
If you liked the recipe for Championship Bean Dip you can try other dip recipes like Super Italian Spinach Dip or Homemade Ranch Dip.
Championship Bean Dip
Ingredients
- 1 can (16 oz) vegetarian refried beans
- 1 cup picanté sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 3 oz cream cheese softened
- 1 tbsp chili powder
- ¼ tsp ground cumin
- Tortilla chips and salsa
Instructions
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In a large bowl combine the first eight ingredients; transfer to a 1 ½ qt slow cooker. Cover and cook on HIGH for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Recipe Notes
If you don’t have a mini slow cooker you can triple the recipe and make in a 5 quart or larger slow cooker. You can also make in a saucepan on low heat, cooking and stirring until ingredients are combined and heated through.