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 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.
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 like. Once cooked, the melted cheese makes it even better.
- Cook time:
- Prep time:
- Total time:
- 1 can refried beans
- 1 can black beans
- 1 small can white beans
- 1 cup salsa
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 3/4 cup sour cream
- 1 package cream cheese, softened
- 1 Tbsp. chili powder
- 1/4 tsp. ground cumin, add more if desired
- Tortilla chips, for serving
- In a large bowl, combine the first eight ingredients.
- Give all of the ingredients a whirl in a food processor to thoroughly incorporate the textures and flavors. If you prefer not to use the food processor, simply mash some of the whole beans with a fork.
- Transfer mixture to a small (1-1/2 qt.) slow cooker.
- Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.
Alternative Preparation Methods
- 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.