I've been a fan of football and bean dip for as long as I can remember. Over the years I've supported only one pro team (Dallas Cowboys,) but I've experimented with dozens of different bean dip recipes. Some are too hot, some are too bland, some are too much work, but all had the cheesy, gotta-have-another-scoop taste that makes a good bean dip great.
While the dip cooks, I entertain my guests by showing them my sweet beer can collection. Admit it. You. Are. Impressed.
My years of bean-experimentation have paid off with this super easy, super delicious bean dip recipe. It has just the right amount of heat, a satisfying cheesy texture that hangs on to a good tortilla chip and (SPOILER ALERT) it's EASY.
Mix up a batch of this dip about 2 hours before the big game and it'll be ready by kickoff.
Super Easy, Super Cheesey, Super Bowl Bean Dip
Super Bean Dip
1 16-ounce can refried beans
1 10-ounce can of Rotel tomatoes (drained)
4 tablespoons of picante sauce
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground cumin
1 3-ounce package cream cheese
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
In a bowl, combine all the ingredients and transfer to the crockpot. Cover and cook on LOW for 2 hours, or until heated through, stirring two or three times. Serve with tortilla chips and salsa.