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 (GO 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 gotta-have-another-scoop taste that makes a good bean dip great.
My years of bean-experimentation came together in this super easy, super cheesy bean dip recipe. It has just the right amount of heat, a satisfying cheesy texture that hangs on to a good tortilla chip and it's EASY.
Mix up a batch about 2 hours before the big game - turn on your crockpot -- and walk away. It'll be ready by kickoff.
1 16-ounce can refried beans
1 10-ounce can of Rotel tomatoes (drained)
4 tablespoons of picante sauce
2 tablespoons of diced green chilies
1 tablespoon chili powder
1 teaspoon garlic 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
Tortilla chips
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.
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