The Best Bean Dip

This is the Best Bean Dip Ever – creamy, spicy, and the perfect texture for dipping. Bring it to a friend’s house to watch the game and it’ll be a hit.

During my last pregnancy I had an overwhelming craving for bean dip. I wasn’t sure exactly what I was looking for but I was sure if I tasted enough bean dips I would find the right one to satisfy the craving. I tried Taco Bell and drove around to every local restaurant in South Florida and nothing came close to what I wanted. Growing up in Arizona we had a plethora of Mexican restaurants that were known just for their bean dip and that’s sooo what I wanted. Just a couple thousand miles too far away.

I never did find one that did the trick until now…when I’m not pregnant anymore. There are some foods that I ate while I was pregnant and honestly still have a hard time eating now because they bring back such strong memories of how sick I was. Don’t let my wacky hormones fool you…those recipes are good. I’m just being honest.

But this, THIS is the dip. Couldn’t be anymore perfect. This bean dip is everything I ever wanted when I was pregnant…and not pregnant.

This recipe was meant for the slow cooker but due to my procrastination I’ve found that it can also be done in the oven and even the microwave (ultra procrastinator).

5.0 from 1 reviews
Print The Best Bean Dip
Ingredients

• 1 can (16 ounces) refried beans
• 1 cup picante sauce
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• ¾ cup sour cream
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon chili powder
• ¼ teaspoon ground cumin (or more to taste)
• tortilla chips

Instructions

1. In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.
2. Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave.
3. For the Oven: Bake dip at 350 degrees for 20-30 minutes or until hot and bubbly.
4. Microwave: Heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.

Notes Source: Taste of Home
3.2.2885

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