Thick and creamy and cheesy–this slow cooker bean dip is sure to be a hit at your football party (or any other event for that matter). Be prepared, this stuff is addicting! And the best part of this recipe is that it is easy to make and very hands off, leaving you with lots of time to do other things.
This recipe is made possible by Hurst’s Beans.
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Thanks so much for supporting my blog and its sponsors.
The base of this recipe is homemade refried beans. Don’t click out of this window! Refried beans are soooooo easy to make from scratch and guess what? They taste so much better than the stuff from a can. Basically you add dried beans and water to a crockpot and let them cook for several hours. They taste amazing…I could actually just eat the refried beans plain!
For the refried beans I used Hurst’s Pinto Beans with Ham Flavor. You’ll actually use the ham flavored seasoning to give flavor to the refried beans. Look for these in your grocery store! I love all of Hurst’s products, they are a perfect match for the slow cooker. If I remember, I like to soak my beans overnight with a tablespoon of salt. This softens the beans up and I think it makes the texture better. If you don’t remember, it’s not the end of the world. You can always use the quick soak method.
How to Quick Soak Dried Beans
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- Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones.
- Add the beans to a saucepan. Cover the beans completely with water. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans.
- Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat.
- Cover the beans with a lid and let them soak in the hot water for one hour.
- Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
I like refried beans with a chunkier texture so I use a potato masher but if you want a smoother consistency you can always blend the beans. Just a little bit of butter gives the beans amazing flavor and creaminess. I like to make a batch of refried beans and then spread them on whole wheat tortillas and sprinkle them with cheese. They are a healthy snack that is full of fiber and protein. I can’t tell you how much I love these beans! Seriously so good.
Now onto the dip! If you want to make the best bean dip ever you’ll make the refried beans (recipe below) and then add in picante sauce (or salsa), sour cream, cream cheese, sharp cheddar and taco seasoning. Because the beans are already hot the cream cheese will melt down and the cheddar will get all melty and delicious.
Some big football coming up over the next 3 days, here are 4 perfect recipes for your game day party! Thanks South Your Mouth, 365 days of slow cooking, & Buns In My Oven for the recipes!
Posted by Hurst Beans on Friday, January 8, 2016
If you want to make it look fancy you can shred some lettuce and dice some tomatoes and put the dip into a cute little dish or you can always serve it straight from the crock. This bean dip is best warm so I like to keep the dip in the slow cooker and turn it to warm.
Just a side note: this recipe happens to be gluten free! I shared my bean dip with two friends who are celiac and this is what they said:
and
I know you’ll love it too! Try it for the Superbowl Sunday!
Slow Cooker Hot Bean Dip (best bean dip ever)
- Prep Time: 10 minutes
- Cook Time: 5-6 hours on high or 8-12 hours on low
- Total Time: 6 minute
- Yield: 20 servings 1x
Ingredients
Units
Scale
For the refried beans:
- 1 (20 oz) package of Hurst’s Pinto Beans with Ham Seasoning
- 1 Tbsp kosher salt
- 1 small onion
- 2 tsp kosher salt
- 1 tsp garlic powder
- 2 Tbsp butter
For the dip:
- 1 cup sour cream
- 4 oz cream cheese, cut into cubes
- 2 cups picante sauce or salsa
- 2 cups shredded sharp cheddar
- 2 Tbsp taco seasoning
Instructions
- Open the package of beans and set the seasoning packet aside for later. Soak the beans overnight by placing the beans in a large bowl and covering completely with water. The beans will expand and soak up some of the water so make sure you cover them by at least an inch. Sprinkle 1 Tbsp kosher salt into the water and beans. Let them sit for at least 8 hours (or you can do the quick soak method).
- Drain all the water and rinse the beans off. I use a colander for this step. Add the beans to the slow cooker. Cover the beans with water completely. There should be at least an inch of water over the top of the beans. Slice the onion in half and add both halves to the slow cooker. The onion halves are just for flavoring and will be discarded later. Add in 2 tsp of kosher salt.
- Cover and cook on HIGH for about 5-6 hours or LOW for 8-12 hours, depending on your slow cooker. The beans should be very soft. Discard the onion. Drain off the water. Add in 1 tsp of garlic powder, the reserved seasoning packet and 2 Tbsp of butter. Using a potato masher, mash the beans until they reach your desired consistency. You could also use an immersion blender. Taste the beans and add in additional salt to taste.
- Now add in sour cream, cream cheese, picante sauce, cheddar and taco seasoning. Stir until melted and creamy.
- Turn the slow cooker to warm to keep the dip warm. It is best served warm. Serve with tortilla chips.
Notes
Ideal slow cooker size: 6 quart
- Category: Dips
- Method: Slow Cooker
What a post i found now! The beans will expand and soak up some of the water so make sure you cover them by at least an inch. Sprinkle 1 Tbsp kosher salt into the water and beans. Business Related Articles
this is just perfect for game day!
I know it's the best!
This looks fantastic! This would be the perfect super bowl recipe 🙂
Totally!
Do you think this will taste good without the flavored beans-just plain pintos? We don't eat pork.
Yes Tobie, I would just discard the flavor packaging and maybe add in some of your own seasonings. It would be great!