Crockpot Bean Dip with Cheese and Green Chiles
These crockpot bean dip recipes start with refried beans, cream cheese, and cheddar, all melted together into a thick, scoopable dip. The slow cooker keeps it warm for hours, and it takes about ten minutes to stir together.
16
servings10
minutes2
hoursRefried beans, cream cheese, salsa, and cheese cook together into a thick, creamy dip. The slow cooker keeps it warm and smooth for serving.
Ingredients
2 cans (16 oz each) refried beans
8 oz cream cheese, cubed and softened
1 cup thick salsa
1 can (4 oz) diced green chiles
1 cup sour cream
2 cups shredded cheddar, divided
1 cup shredded pepper jack
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 cup sliced green onions
Tortilla chips for serving
Directions
- Lightly grease a 3 or 4-quart slow cooker.
- Add the refried beans, cream cheese, salsa, green chiles, and sour cream.
- Stir in the chili powder, cumin, garlic powder, and 1 cup of the cheddar.
- Spread the mixture evenly in the cooker and top with the pepper jack and remaining cheddar.
- Cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 to 1 1/2 hours, until the cheese is melted and the edges bubble.
- Stir the dip once to bring the melted cheese through the beans.
- Taste and add a little more chili powder or salsa if you like more flavor.
- Switch to WARM.
- Sprinkle with the green onions.
- Serve with tortilla chips, stirring every 30 minutes.
Notes
- Black bean refried beans make a darker, earthier dip. Add cooked ground beef or chorizo to make it heartier. For a vegetarian version, check that the beans are lard-free. Leftovers keep 4 days in the fridge and spread well on tortillas for a quick burrito. Do not freeze the dip.
Why bean dip loves a slow cooker
Bean dip thickens fast when it cools, and a warm slow cooker keeps it right in the zone where it scoops easily. The refried beans give body, the cream cheese makes it creamy, and the cheese holds everything together. In a baking dish, the same dip would harden at the edges after 30 minutes on the table.
A slow cooker also lets you set it and walk away. Mix it in the morning, let it heat while you get the rest of the party ready, and it is hot and smooth by the time the first guest rings the doorbell.
Bean dip is also one of the cheapest party foods you can make. A few cans, a block of cream cheese, and a bag of cheese feed a big crowd, and nothing needs to be chopped.
What to buy for a good bean dip
Refried beans: Pinto refried beans are the standard. Vegetarian refried beans are often just as good and fit more diets.
Cream cheese: Full fat brick style melts into a smooth dip. Soften it first.
Salsa: Choose a thick, chunky salsa. A watery one thins the dip and leaves a puddle on top.
Cheeses: Cheddar gives sharpness, and pepper jack brings a little heat. Shredding from a block gives a creamier melt than the bagged kind.
Green chiles: They give a mild, roasted flavor and a bit of heat without being too spicy.
Tips for a creamy, never greasy dip
Start with a small cooker: A 3 or 4-quart slow cooker is ideal. In a large pot, the dip spreads thin, cooks too quickly, and sticks to the sides.
Do not cook it too long: The most common mistake is leaving the dip on HIGH for hours. The edges scorch and the oil separates. Use HIGH to melt only, then turn the setting down to WARM.
Stir now and then: A quick stir every half hour keeps the dip smooth and pulls any dry edges back into the middle.
Go easy on stirring: Once the cheese is melted, a gentle stir is enough. Hard stirring breaks the beans down into a paste, and a bit of texture is nice.
Variations and swaps
Add a layer of cooked taco meat or crumbled chorizo for a meaty version. A can of drained black beans or corn gives a chunkier dip. For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese. Chipotle in adobo adds smoky heat. A dairy-free dip works with plant-based cream cheese and cheese shreds, though it melts less smoothly.
Do not add guacamole or fresh avocado to the hot pot. It turns brown and bitter, so serve it on the side instead.
A layer of seasoned ground beef under the cheese turns the dip into a light dinner on a night when no one wants to cook.
What to serve with bean dip
Sturdy tortilla chips are the first choice, since thick dip breaks thin ones. Add pita chips, corn scoops, or sliced bell peppers and cucumbers for a fresh option. Put out small bowls of guacamole, pickled jalapenos, and extra salsa so everyone can top their own plate. Keep a stack of small plates and a serving spoon nearby so the pot does not become a double-dipping zone.
Storing and reheating leftovers
Cool the dip and store it in a covered container in the fridge for up to 4 days. It sets firm when cold, which is normal.
Reheat in a saucepan over low heat or in the microwave in 30 second bursts. A splash of milk brings back the creamy texture. Skip the freezer, because the cream cheese and sour cream turn grainy once thawed.
If the dip separates after reheating, a spoonful of hot water whisked in will usually bring it back together.
Crockpot Bean Dip with Cheese and Green Chiles at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 16 servings
- Ingredients: 12, led by (16 oz each) refried beans, cream cheese, thick salsa, (4 oz) diced green chiles
Tips for Crockpot Bean Dip with Cheese and Green Chiles
Black bean refried beans make a darker, earthier dip. Add cooked ground beef or chorizo to make it heartier. For a vegetarian version, check that the beans are lard-free. Leftovers keep 4 days in the fridge and spread well on tortillas for a quick burrito. Do not freeze the dip.
Crockpot Bean Dip with Cheese and Green Chiles FAQ
How long does Crockpot Bean Dip with Cheese and Green Chiles take?
Crockpot Bean Dip with Cheese and Green Chiles takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Bean Dip with Cheese and Green Chiles serve?
This recipe makes 16 servings.
What do I need to make Crockpot Bean Dip with Cheese and Green Chiles?
12 ingredients, led by (16 oz each) refried beans, cream cheese, thick salsa, (4 oz) diced green chiles. Amounts are in the recipe card above.
