This slow cooker Mexican Bean Dip is super simple and a great appetizer for game day, New Year’s parties, potlucks, or any get-together! Made with pinto beans, black beans, spicy green chilies, flavorful seasonings, and 2 types of cheeses, this crock pot bean dip pairs perfectly with crusty bread or tortilla chips!
Mexican Bean Dip
I’m constantly on the hunt for easy appetizer recipes — we always have some event, party, or the like on the calendar, and I like to have simple recipes in my arsenal because… no one has time to try and figure out something elaborate to make!
And easy doesn’t mean you have to give up on flavor or presentation either. This Mexican bean dip is proof! It’s one of those set-it-and-forget-it recipes that basically cooks itself once you load up all of the ingredients in the slow cooker. My favorite!
My husband is not a bean fan (like not at all!), but he ate this and liked it! So, it’s a keeper in my book. Just throw in everything (but the cheese… at first!) and let the slow cooker work its magic. You can even mash the beans right in your slow cooker! Top it with a hefty dose of cheese, put the lid back on to let it melt, and you will have a pot of gold waiting to be devoured!
It would taste great as a part of a larger appetizer spread along with my Oklahoma Caviar, Taco Cheese Ball Board, Homemade Guacamole, and Pico de Gallo recipes too!
Why You’ll Love Crock Pot Bean Dip
- Perfect for parties
- Full of savory, Mexican-inspired flavors
- Only 6 main ingredients plus seasonings
- Great presentation, right in the slow cooker!
- Incredibly simple, yet delicious
Key Ingredients to Make My Mexican Bean Dip Recipe
- BEANS – I’m using both pinto and black beans for a more unique flavor. Pinto beans are slightly nutty and creamy, while black beans are richer and earthier. Using both also improves the texture.
- GREEN CHILIES – Here’s where the heat comes from! The spicy levels of green chilies depend on what specific type you use. But, as a general rule, the smaller the chili, the hotter it will be!
- ONION – For more added texture and flavor. Make sure to chop your onion finely.
- CHEESE – You have a couple of different options for your cheeses. I usually use a combination of Mexican quesadilla cheese and sharp cheddar. You could also use Pepper Jack or Monterey Jack instead of the quesadilla blend!
- SEASONINGS – Chili powder, dried oregano, and cumin do the trick!
- DIPPERS – I like serving my slow cooker bean dip with crusty bread and tortilla chips, or some carrots, celery, cucumber, radishes, and bell peppers to keep things a bit lighter.
Instructions to Make Slow Cooker Bean Dip
COMBINE INGREDIENTS: Add the beans, green chilies, onion, chili powder, oregano, cumin, and 1 cup of water to a 4-quart slow cooker.
SLOW COOK: Cover the slow cooker and cook on Low for 6 hours, or High for 3.5 hours.
SMASH THE BEANS: Remove the lid and smash the Mexican bean dip mixture. I like to leave mine a bit chunky, but you can mash yours to whatever consistency you prefer.
ADD THE CHEESE: Sprinkle the bean dip with the cheeses, cover, and let it sit until the cheese melts.
Turn off your slow cooker and use it to serve immediately with your dippers of choice. Enjoy!
FAQ
My Mexican bean dip is so much more! While refried beans are often a main ingredient in crock pot bean dip recipes, mine uses a combination of several types of beans. I also add a few other ingredients to round everything out — traditional refried beans aren’t usually made with 2 types of beans, chilies, or cheese.
Absolutely! That’s the beauty of making things from scratch, people! If you prefer a milder dip, you can omit the green chilies completely and adjust the amount of chili powder to your taste. If you want it even spicier, add more chili powder and some extra jalapenos!
Yes! You can prepare your crockpot bean dip up to 3 days in advance. Make it as directly on the recipe card below but don’t add the cheese just yet. Store the dip in an airtight container in the fridge — when you’re ready to serve place it back in the slow cooker to reheat. Add the cheese on top and melt just before serving.
My Mexican bean dip recipe will keep for about 3-4 days, covered in the fridge. An airtight container is ideal! To reheat, use your microwave or throw larger portions right back into the slow cooker until warm.
Tips for Making Crockpot Bean Dip
- Adjust to taste before the cheese: Always taste your crock pot bean dip before adding the cheese on top to double-check that it’s to your liking. You can always adjust after you add the cheese but you’ll ruin that nice presentation that you see in the photos.
- For a smoother texture, you can purée the bean dip with an immersion blender, or remove it from the crockpot and use a regular blender or food processor. As mentioned, in my house we like it a little on the chunky side, so I don’t usually do this. But you totally can if you want!
- Double the batch for big parties! As written, my Mexican bean dip recipe yields about 6 servings. If you’re expecting more guests, consider doubling it. This is always such a hit, and having extra on hand ensures that everyone can enjoy it without worrying about it running out. Plus, leftovers are always tasty!
More Dip Recipes To Try
- Homemade French Onion Dip
- Homemade Chili Cheese Dip
- Mexican Dip
- Pumpkin Dip
- Healthy Almond Butter Fruit Dip
Thanks so much for reading! Let me know what you think about this crock pot bean dip!
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Slow Cooker Mexican Bean Dip
Ingredients
- 1 30 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 cup water
- 1 4 oz can chopped green chilies
- 1/2 cup finely chopped onion
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1 cup shredded Quesadilla Mexican Cheese Pepper Jack Cheese OR Monterey Jack Cheese
- 1/2 cup shredded sharp cheddar cheese
- Chips and bread for dipping
Instructions
- In a 4 quart slow cooker combine the beans, water, green chilies, onion, chili powder, oregano and cumin. Cover and cook on low for 6 hours or high for 3 1/2 hours.
- Remove lid and smash the beans with a potato masher until desired consistency. (mine was a little chunky, which is how we like it) If you like it ultra smooth you may need to remove the bean dip from the slow cooker and use a food processor with a little water.
- Sprinkle with cheese and place lid back on to let the cheese melt. Turn off slow cooker and enjoy with chips and bread of choice.
