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 placed in a sprayed slow cooker and cooked for 2 hours. Tortilla chips and salsa are served with the finished dip.
Course
Appetizer
Prep Time10minutes
Cook Time2hours
Servings10people
Ingredients
1can(16 oz) vegetarian refried beans
1cuppicanté sauce
1cupshredded Monterey Jack cheese
1cupshredded cheddar cheese
¾cupsour cream
3ozcream cheesesoftened
1tbspchili powder
¼tspground cumin
Tortilla chips and salsa
Instructions
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.