This Crock Pot Bean Dip is one of my go to recipes for an easy appetizer. It also makes a perfect side dish for mexican night!
Crock Pot Bean Dip
Mexican food is one of my favorites. I could eat it for dinner every night of the week and still not get tired of it. Since Joe isn’t as big a fan, I have to be careful not to overdo it. This Crock Pot Bean Dip is so easy and flexible that it shows up in my house way more often than it probably should. It makes a perfect side dish or as a replacement for regular refried beans. I love to use it in burritos, on top of nachos or with fajitas. It also makes a great appetizer all by itself. I’m always looking for new ways to serve it to keep Joe from having a meltdown so if you have any ideas, make sure to share them with me in the comments!
This only takes a few minutes to throw together, which is one of my favorite things about it. I throw a couple of tablespoons of oil in a skillet and start heating it while I dice up half an onion. I throw them in the pan and let them soften up a little bit while I crush the garlic. I add the garlic to the onions, throw on a little cumin, stir it up and keep it on the heat for another minute or so while the flavors meld.
I open a couple of cans of refried beans, add the sour cream and the onion mixture then combine them with a spatula. Way too easy, y’all!
I mix it all together and add about half of it to the bottom of the crock pot, then sprinkle a cup (or so, probably more) of cheddar cheese over that. The rest of the bean mixture goes in a layer of pepperjack. That’s it! I turn the crock pot on low and let it warm for a couple of hours, turn it to warm and serve it when I’m ready for it.
The sour cream adds some extra creaminess to the beans and the onion, garlic and cumin add extra flavor. I usually get this started early in the afternoon and “test” it a few times with a spoon before dinner time. This makes a lot of beans so we usually have leftovers that I can throw some extra cheese on top, add some yummy toppings and dive in with some chips.
This is so yummy and I can’t wait to hear what you think about this alternative to regular refried beans, I hope you’ll tell me all about it!
- 2 Tbsp Olive Oil
- 1/2 Medium Onion, Diced
- 3 Cloves Garlic
- 1 tsp Cumin
- 2 Can Refried Beans
- 3/4 Cup Sour Cream
- 1 Cup Cheddar Cheese
- 1 Cup Pepperjack Cheese
- Heat olive oil in saucepan and saute onions for a minute or two until slightly softened. Add garlic and cumin and continue to saute for another minute, remove from heat.
- Combine refried beans, sour cream and sauteed onion mixture.
- Spoon half the refried bean mixture in the bottom of the crockpot, layer the cheddar cheese on top, add the remaining bean mixture and cover with the pepperjack cheese.
- Heat on low for 2 hours or until warmed through.
- Serve warm and enjoy!