This delicious cheesy Crock Pot Bean Dip recipe is always a hit! A tasty and convenient dip that you can make with barely any work. Perfect for parties or game day!
This is the best easy bean dip!
The first time I made this crock pot bean dip, I knew it was a winner. Simple to make, only a few ingredients, little prep work, and most importantly it tastes AMAZING!
All you have to do is throw the ingredients in and let the slow cooker do its magic!
The first time I made this bean dip, we served it as an appetizer dip at a family gathering and the whole crock pot was gone by the time it was over.
I loved how convenient it was to just throw all the ingredients in, mix it up, and forget about it while the slow cooker did its thing.
This is such a versatile recipe and can be used for all kinds of mexican themed meals. It would be delicious in burrito bowls, burritos, quesadillas, or enchiladas!
This easy dip would be perfect for game day parties, birthday parties, holidays, or any special occasion! It pairs perfectly with tortilla chips and can be dressed up with any toppings that you choose.
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Ingredients to make crock pot bean dip
- refried beans: use vegetarian refried beans to make this meatless
- mild green chiles
- sour cream
- salsa: make this more or less spicy by using mild or spicy salsa
- lime juice
- mexican cheese
- spices: garlic powder, onion powder, cumin, chili powder, and salt
How to make bean dip in a crock pot
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!
Step 1: Add the refried beans, mild green chiles, sour cream, salsa, fresh lime juice, garlic powder, onion powder, cumin, chili powder, and mexican cheese to a 1.5 quart slow cooker and stir well to combine.
Step 2: Cook on high for 1-1.5 hours, until the bean dip is hot and bubbly, stirring as needed. Salt to taste and serve hot.
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. A few diced up jarred jalapenos would really kick it up a notch too.
Bean Dip FAQs
We like using pre shredded mexican cheese, but you can also use freshly grated colby jack or monterey jack cheese.
You will know it’s done when it is all hot and bubbly and the cheese is totally melted. It should take around 1 to 1.5 hours to cook.
Leftover dip can be stored in an airtight container in the refrigerator for 2-3 days.
Serve as a stand alone with tortilla chips, and use up the leftovers for any of your favorite mexican night favorite dishes!
Ideas for serving
This dip can be served as an appetizer, or as an addition to your meal. Here are some of our favorite ways to serve it.
- as enchilada filling
- in a burrito or taco filling
- as a nacho topping
- in a burrito bowl
Crock Pot Bean Dip
Ingredients
- 16 oz can refried beans
- 4.5 oz can mild green chiles
- 1 cup sour cream
- ⅓ cup salsa
- juice of 1 small lime
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 ¼ cups mexican cheese
- salt to taste
Instructions
- Add the refried beans, mild green chiles, sour cream, salsa, fresh lime juice, garlic powder, onion powder, cumin, chili powder, and mexican cheese to a 1.5 quart slow cooker and stir well to combine
- Cook on high for 1 – 1.5 hours, until the bean dip is hot and bubbly, stirring as needed
- Salt to taste
- Serve the crock pot bean dip as dip with tortilla chips, or as filling for tacos, burritos, enchiladas, etc. It makes a great appetizer too!
Nutrition
Mary
Friday 19th of January 2024
This sounds delicious. You mentioned you usually make bean dip with cream cheese, can that be used in this recipe instead of sour cream? And if so, how much? I only have a 3 qt crockpot, is that too big or will it burn?
Joy Shull
Wednesday 7th of February 2024
I haven't tried it with cream cheese so I can't say for sure. You could try it out and see how it does! I think a 3 quart would do ok, just watch it a little more closely to make sure it doesn't burn.
Ellen Steinert
Friday 14th of August 2020
Made this dip today. I substituted one jalapeño for the green Chile’s. It is one of the best bean dips I have ever had. I will make this again and again!
Sue Megge
Saturday 1st of July 2023
@Joy Shull, I just put this together and I'll refrigerate it so I can heat it up tomorrow, but I did sneak a scoopful and put it in the microwave for a quick taste test. Wow! This is honestly the best dip for tortilla chips I've ever tasted. This will become my go-to when it comes to appetizers. Yummy!
Joy Shull
Friday 14th of August 2020
So glad you enjoyed the recipe Ellen!
Ann
Sunday 3rd of November 2019
This bean dip is such a great appetizer! So flavorful and easy to make. Gonna give this a try soon. I’ve recently started to get acquainted with Mexican cuisine. Look forward to trying your other mexican recipes. Thank you for this inspiration and all of your useful tips! I’m sure they’ll help me A LOT.