Easy Slow-Cooker Bean Dip


This Slow Cooker Bean Dip is super simple and a great appetizer for game day, New Year’s parties, or any get-together!
Slow-Cooker Bean Dip | The Busy Abuelita

This would make a great appetizer for football parties or any other occasion when you want to feed a crowd. No party. No crowd. No worries! This dip reheats easily, so you can enjoy leftovers later.




Slow-Cooker Bean Dip

Ingredients for Easy Bean Dip

Beans: Store-bought Refried Beans or Homemade Refried Beans.

Enchilada Sauce: Green Enchilada Sauce or Red Enchilada can be used for this recipe.

Vegetables: Diced white onions, can of diced green chiles, and minced garlic.

Spices: Ground Cumin and Chile Powder

Cheese:  Mexican Cheese blend, pepper jack cheese, and Monterey jack cheese are all good choices for this recipe.

Dairy: Cream cheese, softened or cubed, and sour cream






How to Make this Bean Dip

Saute in small skillet diced onions and minced garlic in olive oil until onions are translucent.

Garlic and Onions sauteing                                  All Ingredients in slow-cooker


Place onions and garlic in slow-cooker, add beans, spices, cream cheese, sour cream, green chiles, enchilada sauce, and 1 cup of cheese.

Turn slow-cooker to high, and heat ingredients for 2 1/2 hours, stir after 1 hour to blend cheeses. Top with remaining cheese after bean dip is done.




How to Store Bean Dip
 Bean dip should be sealed in an airtight container and refrigerated for 3-4 days





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Slow-Cooker Bean Dip


This Slow Cooker Bean Dip is super simple and a great appetizer for game day, New Year’s parties, or any get-together!.

Ingredients:
  • 1/4 cup white onion, diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil
  • 1 can (31 oz) Refried Beans
  • 1 tsp ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup sour cream
  • 4 oz. cream cheese, cut into cubes
  • 1  4 oz. can dice green chiles
  • 1  16 oz. can green or red enchilada sauce
  • 2 cups shredded cheese, Cheddar, or Monterey Jack
  • Bag of Tortilla chips
Instructions:
  1. Saute in small skillet diced onions and minced garlic in olive oil until onions are translucent
  2. Place onions and garlic in slow-cooker, add beans, spices, cream cheese, sour cream, green chiles, enchilada sauce, and 1 cup of cheese.
  3. Turn slow-cooker to high, and heat ingredients for 2 1/2 hours, stir after 1 hour to blend cheeses. Top with remaining cheese after bean dip is done.
  4. Keep slow-cooker on a warm or low temperature to keep bean dip warm. If bean dip thickens, you can add a little warm water to thin it out.

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