When it comes to tailgating, dishes that are big on flavor and simplicity are the absolute best. Today I’m making my gang’s favorite bean dip. I love this dish because it can be made and transported to your tailgating location in the slow cooker. All you have to do is combine the ingredients and cook. It doesn’t get any easier than that and it is sure to be a hit with your game day gang, especially as the weather begins to cool.
You can vary the beans to suit your palate or use what you have available in your pantry. I like using both refried beans and whole beans to add a little texture. It’s safe to eat cold, so be sure to taste it before cooking to be sure the seasonings are as you would like them to be. Once cooked, the melted cheese makes it even better.
Cheesy Bean Dip
- 1 can (16 oz.) refried beans
- 1 can (16 oz.) black beans
- 1 small (14 oz.) can white beans
- 1 cup salsa
- 1 cup (4 oz.) shredded Monterey Jack cheese
- 1 cup (4 oz.) shredded cheddar cheese
- 3/4 cup sour cream
- 1 package (8 oz.) cream cheese, softened
- 1 Tablespoon chili powder
- 1/4 teaspoon ground cumin, add more if desired
- tortilla chips for serving
- In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker.
- I like to give all of the ingredients a whirl in a food processor before adding to the slow cooker to thoroughly incorporate the textures and flavors, but it’s not necessary. Simply smash some of the whole beans with a fork or mash.
- Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.
- Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm, but you can also prepare this in the oven or even the microwave. My kids actually like it cold, too.
- For the Oven: Bake dip at 350°F for 20-30 minutes or until hot and bubbly.
- Microwave: Heat in a microwave-safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.