Rich and creamy refried bean dip, slow-cooked to perfection with a blend of spices.
Creamy Slow-Cooked Refried Bean Dip
Rich and creamy refried bean dip, slow-cooked to perfection with a blend of spices.
Equipment
- Slow cooker, Mixing bowl, Measuring cups, Measuring spoons
Ingredients
- 2 16 oz cans Black beans, rinsed and drained
- 1 16 oz can Pinto beans, rinsed and drained
- 8 oz Cream cheese softened
- 1 cup Cheddar cheese shredded
- 1/2 cup Sour cream
- 1/4 cup Salsa
- 1/4 cup Green onions chopped
- 2 cloves Garlic minced
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Cayenne pepper optional
Instructions
- In a mixing bowl, combine black beans, pinto beans, cream cheese, cheddar cheese, sour cream, salsa, green onions, garlic, chili powder, cumin, salt, and cayenne pepper (if using).
- Mix well until evenly combined.
- Transfer the mixture to a slow cooker.
- Cook on low for 3-4 hours, stirring occasionally, until hot and creamy.
- Mash the beans with a potato masher or fork for a smoother consistency.
- Serve warm.
Notities / Tips / Wijnadvies
Serving Tip:
Serve warm with tortilla chips, vegetables, or as a topping for nachos.Wine Advice:
A light-bodied Merlot or a Mexican Lager.Voedingswaarden
Calories: 250 kcal | Carbohydrates: 28 g | Protein: 12 g | Fat: 10 g | Sodium: 543.26 mg | Sugar: 3 g