Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy, hot bean dip for parties or potlucks. Serve with tortilla chips.

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Recipe Summary test

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
24
Yield:
10 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cream cheese and sour cream together in a bowl.

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  • Mix in refried beans, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, and taco seasoning until well combined.

  • Smooth mixture evenly over the bottom of a slow cooker.

  • Add remaining cheese on top of the mixture, spreading it evenly.

  • Cover and cook on High until heated through, about 2 hours.

Nutrition Facts

166 calories; protein 7.7g; carbohydrates 7.6g; fat 11.7g; cholesterol 35.7mg; sodium 361.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/28/2019
I love cheese but as written this was way too thick in my opinion. I ended up having to add some liquid to get all of the cheese to melt Liquid of choice was a generous splash of brine from a jar of pickled jalapenos. Overall a good recipe but plan on adding some liquid for a more dippable type consistency. Read More