A flavor-packed, big batch crock pot bean dip recipe with just 5 ingredients that doubles as an excellent refried beans recipe too!
JUMP TO RECIPEIt’s football season!! I love this time of year for all the obvious reasons (like, for one, because the weather finally starts cooling off – thank you Jesus!) but also because I LOVE tailgate food and football parties!
I wanted to have something that was better than, but just as easy as chips and salsa to go along with my gameday party food when I first created this recipe.
A bag of dried pinto beans, packet of taco seasoning and block of cream cheese later I knew I had something extraordinary on my hands!
This makes a big batch too so it’s perfect for entertaining! And the fact that it’s made and served in a slow cooker just screams TAILGATING!
I don’t have any real experience preparing authentic Mexican or Tex-Mex recipes so don’t yell at me if this is sacrilegious but… this tastes so good, we have the leftovers as refried beans!
Seriously, the last time I made my Crock Pot Carnitas, I made this recipe to serve as refried beans and everyone asked me for the recipe!
INGREDIENTS FOR SLOW COOKER BEAN DIP
- Dried Pinto Beans
- Onion, finely diced
- Taco seasoning packet
- Cream cheese
- Cheddar cheese
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Recipe for The BEST Slow Cooker Bean Dip
Game Day Slow Cooker Bean Dip
A flavor-packed, big batch crock pot bean dip recipe with just 5 ingredients that doubles as an excellent refried beans recipe too!
Ingredients
- 1 20-oz bag Hurst’s dried Pinto Beans (see notes for alternatives)
- 8 cups water
- 1 large onion, finely diced
- 1 packet taco seasoning
- 1 8-oz. block cream cheese
- 4 oz. cheddar cheese, shredded
Instructions
- Add dried beans (with included seasoning packet), water and diced onion to a medium-sized slow cooker. Cover and cook on high for 4-6 hours or low for 8-10 hours (or until beans are completely tender).
- When beans are tender, pour off liquid, reserving at least one cup to add back later if needed.
- Stir taco seasoning and cream cheese into hot beans then stir until cream cheese is mostly melted. Using a hand-held mixer, mix the beans on low just until you reach your desired consistency (I like mine a little chunky).
- If your beans are too thick, add a little of the reserved cooking liquid. If they are too runny, continue cooking on high with the lid off until they thicken a bit.
- Top with cheese, reduce heat to “warm” then cover until ready to serve. Serve with tortilla chips or ridged potato chips.
Notes
- You can use plain dried pinto beans but add salt to taste and 1-2 teaspoons Liquid Smoke.
- If you’d rather serve these in another dish, spoon beans into container and then top with cheese.
Wow, this is an excellent idea ! What I do is simple beans and chili powder puree but this cheesy version is just irresistible ! Thank you for sharing it !
ReplyDeleteYum this sounds sooooo good!! AND my husband is 1/2 Mexican and he would LOVE LOVE LOVE these as a side-bean dish to go with enchiladas or anything else!! I'm trying it this weekend!! Thanks!
ReplyDeleteThe family are gonna love this!
ReplyDeleteP.S. You need an app, girl! I would put in on my slow pokey android so I could get to the site easier. :-)
ReplyDelete