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!
1cupshredded Quesadilla Mexican CheesePepper Jack Cheese OR Monterey Jack Cheese
1/2cupshredded 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.