Easy crowd pleasing crock pot bean dip recipe. A delicious appetizer with tortilla chips, or filling for making enchiladas, tacos, burritos, and more!
I first made this crock pot bean dip a few weeks ago and immediately knew if was a winner.
Simple to make, only a few ingredients, little prep work, and most importantly it tastes AMAZING!
The first time I made it, we served it as an appetizer dip at a family gathering and the whole crock pot was gone by the time it was over.
This week I’ve been loving it as a filling for burritos and a topping for homemade nachos!
ingredients to make bean dip
- refried beans
- mild green chiles
- sour cream
- lime juice
- mexican cheese
- garlic powder
- onion powder
- chili powder
- salt and pepper
The prep work couldn’t be any easier, as it’s basically just measure and dump into the crock pot to do all the work for you!
Just add it all in a slow cooker, give it a good stir, and let it get to cooking!
This recipe is full of flavor, but not spicy, making it great for everyone even kids!
If you like a spicier dip, you can use spicy salsa and add in some cayenne or paprika for extra heat.
The recipe calls for mexican cheese (I love the convenience factor), but you can mix it up and use freshly grated colby jack or monterey jack.
The crock pot bean dip will cook on high for around an hour to an hour and a half, and all you need to do is stir it occasionally.
Serve as a stand alone with tortilla chips, and use up the leftovers for any of your favorite mexican night favorite dishes!
Here are just a few ways you can use this delicious bean dip:
- enchilada filling
- burrito or taco filling
- nacho topping for 5 minute nachos
- in a burrito bowl
So many yummy possibilities!
More mexican recipes you might like
- Nacho Cheese Sauce
- The Best Guacamole
- Vegetarian Burrito Bowl
- Mexican Rice Casserole
- Fresh Corn Salsa
- The Best Veggie Enchiladas
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Crock Pot Bean Dip Recipe
- 16 oz can refried beans
- 4.5 oz can mild green chiles
- 1 cup sour cream
- 1/3 cup salsa
- juice of 1 small lime
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/4 cups mexican cheese
- salt and pepper, to taste
- Add all ingredients to a 1.5 quart slow cooker and stir well to combine
- Cook on high for 1 - 1.5 hours, until hot and bubbly, stirring as needed
- Serve as dip with tortilla chips, or as filling for tacos, burritos, enchiladas, etc.
Amount Per Serving: Calories: 101 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 210mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 3g Sugar Alcohols: 0g Protein: 4g