Prep 5 mins
Cook 2 hrs
This is not your average bean dip! You will never want the canned stuff again, I promise. This also makes a great filling for quesadillas or burritos.
- 1 (16 ounce) can refried beans
- 1 cup picante sauce or 1 cup salsa
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
- 3⁄4 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon garlic powder
- 1 dash Worcestershire sauce
- 1 dash hot sauce (optional)
- fresh cracked black pepper
- Combine all ingredients in bowl until well mixed, transfer to slow cooker.
- Cover and cook on high for 2 hours, or until heated through.
- Stir 2 or 3 times while cooking.
- Serve with tortilla chips.
I sooo agree . . . why buy that canned stuff when you can make this EXTREMELY easy dip and it tastes so much better. Great flavor that will surely please your guests. Thanks for sharing ANOTHER winner, Shimmerchk!
Nice dip, but I felt it was a little heavy on dairy--the sour cream and cream cheese seemed to overtake the spices and other flavors, lending the dip a bit bland. (But keep in mind, I love spicy food and a lot of flavor. Also, there is no package size specified for the cream cheese, so I assumed and used a typical 8-ounce package.) I must say, though, that the leftover dip made excellent enchiladas. I don't think I would use it alone as a filling, but I mixed with cooked, shredded chicken breasts--the spicy enchilada sauce helped offset the dairy products, and the enchiladas were wonderful! Worth making again just for this rendition--thanks for posting!