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Championship Bean Dip

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 Time 10 minutes
Cook Time 2 hours
Servings 10 people

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

  1. 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.