Bean Dip
Sometimes you’re looking in your pantry, and you find a can of refried beans that have an expiration date that is nearing soon. Then you think about bean dip and how much you love it. And then you go to Google.
Enough said.
Today I bring you the bean dip recipe I found that day (along with the direct link so you can read all the ins and outs the original poster shared). This bean dip is so yummy that even The Mister, who hates beans with a passion, loves it. So, you know it has to be good! ?
Enjoy!
Ingredients
- 1 can refried beans
- 1 c picante sauce
- 1 c shredded Monterey Jack cheese (I shred my own from a block, I find the cheese to be better and melt better)
- 1 c shredded cheddar cheese (I shred my own from a block, I find the cheese to be better and melt better)
- ¾ c sour cream
- cream cheese, softened
- 1 T chili powder
- ¼ t ground cumin
Instructions
Slow cooker: Combine ingredients and transfer to a small slow cooker. Cover and cook on high for 2 hours or until heated through, stirring occasionally. Serve with tortilla chips and salsa. (I use my small/mini slow cooker for this one. It’s the perfect size.)
Oven: Bake at 350° for 20-30 minutes or until hot and bubbly.
Microwave: Heat for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.
Here’s the original post where I found the recipe: The Best Bean Dip Recipe – The Girl Who Ate Everything
