Creamy Slow-Cooker Bean Dip
A warm and creamy slow-cooker dip made with black beans, pinto beans, cheese, salsa and Tex-Mex spices. Perfect for tortilla chips, vegetables or loaded nachos.
Equipment
- Can opener
- Measuring cups
- Measuring spoons
- Mixing bowl
- Potato masher
- Slow cooker (2-quart)
- Wooden spoon
Ingredients
- 1 can black beans 15 ounces, rinsed and drained
- 1 can pinto beans 15 ounces, rinsed and drained
- 4 ounces cream cheese softened
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
- 2 tablespoons salsa
- 2 tablespoons chopped green onions
- 1 clove garlic minced
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper optional
Instructions
- Add the black beans and pinto beans to a mixing bowl.
- Add the cream cheese, Cheddar, sour cream, salsa, green onions and garlic.
- Season with the chili powder, cumin, salt and optional cayenne.
- Stir until evenly combined.
- Transfer the mixture to a 2-quart slow cooker.
- Cover and cook on low for 3 to 4 hours.
- Stir the dip once every hour.
- Mash the beans during the final 30 minutes until the desired texture is reached.
- Check that the dip is piping hot throughout.
- Add a tablespoon of water if the dip becomes too thick.
- Serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the dip warm with corn tortilla chips, vegetable sticks or toasted bread. You can also spoon it over nachos, baked potatoes, tacos or rice bowls.Recipe Notes
The quantities have been adjusted to make four generous servings. This is a creamy mashed bean dip rather than a traditional refried bean dip because the beans are not fried. Mash only part of the mixture for a chunky texture or mash it thoroughly for a smoother result.Dietary Information
This recipe contains cow’s milk and is suitable for a vegetarian diet. It contains no eggs or nuts when prepared with suitable packaged products. Use certified gluten-free beans, salsa, spices and tortilla chips when serving it as gluten-free or wheat-free. Check labels because seasoning blends and processed dairy products may contain gluten, egg, soy or nut traces.Nutrition Information
The nutritional values are estimates for one-quarter of the complete recipe. Rinsing the canned beans helps remove some sodium. The final sodium content still varies according to the beans, salsa and cheese brands. Omitting the added salt will reduce the sodium by approximately 145 mg per serving.Variations
Add drained corn or diced roasted peppers for extra texture. Pepper Jack can replace Cheddar for a hotter dip. For a fresher finish, top each serving with diced tomato, cilantro or additional green onions. Add a splash of water if the dip becomes too thick while cooking.Storage
Refrigerate leftovers in a covered container within 2 hours and use them within 3 days. Reheat the dip until piping hot, stirring regularly so it heats evenly. Do not use the warm setting for longer than 2 hours when serving the dip at a party.Wine Advice
Pair this creamy bean dip with Purcari Pinot Noir 1827. This light Moldovan red consists entirely of Pinot Noir grapes and offers strawberry, red cherry, cranberry and subtle spice. Its soft tannins complement the beans and Cheddar without intensifying the chili heat. Serve it lightly chilled at 14–16°C.Nutrition values
Serving: 1 cup | Calories: 380 kcal | Carbohydrates: 36 g | Protein: 16 g | Fat: 20 g | Saturated Fat: 11 g | Sodium: 790 mg | Sugar: 4 g