Slow Cooker Mexican Bean Dip
Servings: 6
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!
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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.
