If there’s one recipe that everyone expects me to bring to a party, it’s this one. Chips and dip are a staple party food and that’s never going to change. Everyone loves standing around this Slow Cooker Bean Dip recipe and munching away. Whether you’re watching the big game or you’re throwing a party, you’ve got to fire up the slow cooker and make this creamy Tex Mex dip.
I always turn to my slow cooker when we’re throwing parties. It’s such an easy option and the perfect vessel for dips. Just toss all of the ingredients of this Bean Dip into your slow cooker and let it do the work. The best part? You don’t have to stand over your stovetop.
With two different types of cheeses, everyone raves about this recipe. You can serve it directly from your slow cooker and just keep it on the kitchen counter, if you’re doing buffet style. Or you can transfer the dip to a bowl and put some chips around it.
How To Make Creamy Slow Cooker Bean Dip Recipe
Not only is this recipe easy to make, it’s also budget-friendly. You can find everything you need at your local grocery store without having to hunt down crazy ingredients. I use my large slow cooker and serve directly from it with a ladle. Everyone can grab some dip and chips on their own.
What To Serve With Bean Dip
The classic pairing for this dip is tortilla chips. Of course, warm flour tortillas would also pair nicely. I like to include a salsa along the side too. Verde or red salsa is a great compliment to the bean dip.
What To Do With Leftover Slow Cooker Bean Dip
Unfortunately, you can’t freeze the bean dip after making it. However, it’ll be great in the refrigerator. You can re-heat it in the microwave, serve, and enjoy again. We’ve made burritos with it the next day!
Can You Freeze The Dip?
Unfortunately, bean dip doesn’t freeze well. The dip changes texture a bit during the freezing process. I just make a whole new batch instead of freezing it.
What You’ll Need From The Grocery Store:
- Traditional Canned Refried Beans
- Picante Sauce
- Shredded Monterey Jack Cheese
- Shredded Cheddar Cheese
- Sour Cream
- Cream Cheese
- Chili Powder
- Ground Cumin
- Optional Dipers: Tortilla chips and salsa
Step-By-Step Instructions To Make Slow Cooker Bean Dip
In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-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.
- 1 Can (16 ounces) Traditional Refried Beans
- 1 Cup Picante Sauce
- 1 Cup Shredded Monterey Jack Cheese
- 1 Cup Shredded Cheddar Cheese
- 3/4 Cup Sour Cream
- 3 Ounces Cream Cheese, Softened
- 1 Tablespoon Chili Powder
- 1/4 Teaspoon Ground Cumin
- Optional: Tortilla chips and Salsa
- In a large bowl, combine the first 8 ingredients; transfer to a large slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
You can keep the dip in the slow cooker to serve, or transfer it to a serving dish.
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Amount Per Serving: Calories: 109Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 304mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g
**Nutrition is calculated by a third party. Actual values may vary.