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Slow Cooker Hot Bean Dip

An easy, hot bean dip for parties or potlucks. Serve with tortilla chips.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 4075.3 kcal

Equipment

  • 1 Slow Cooker A 3-quart or larger slow cooker is ideal for this recipe.
  • 1 Large Mixing Bowl Essential for combining all ingredients thoroughly.
  • 1 Spatula or Mixing Spoon For mixing and spreading the dip.

Ingredients
  

Main

  • 1 8 ounce package cream cheese, softened
  • 1 cup sour cream
  • 2 16 ounce cans refried beans
  • 1 1.25 ounce package taco seasoning mix
  • 2 cups shredded Cheddar cheese divided
  • 2 cups shredded Monterey Jack cheese divided

Instructions
 

  • Mix cream cheese and sour cream together in a bowl.
  • Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined.
  • Smooth mixture evenly over the bottom of a slow cooker.
  • Add remaining cheese on top of the mixture, spreading it evenly.
  • Cover and cook on High until heated through, about 2 hours.

Notes

For optimal texture, ensure the cream cheese is truly at room temperature before mixing to prevent lumps. To elevate the flavor profile, consider incorporating a finely diced jalapeño or a pinch of smoked paprika into the bean mixture for a subtle heat and depth. A squeeze of fresh lime juice just before serving will brighten the dip's overall taste. While cooking, resist the urge to stir the top cheese layer too frequently, allowing it to melt into a luscious, cohesive topping. Serve directly from the slow cooker to maintain warmth, garnished with fresh cilantro, diced tomatoes, or a dollop of extra sour cream for visual appeal and an additional layer of freshness. You can also add a layer of cooked ground beef for a heartier option.