Slow Cooker Refried Bean Dip
Refried beans, salsa and a little cream cheese melt into a thick, creamy dip that holds up to the sturdiest tortilla chip. The slow cooker heats it gently with almost no attention, and a final layer of cheddar melts on top just before serving. It is mild enough for kids and easy to spice up with jalapeños.
By Maya Ellison
Published
- Prep Time
- 10 mins
- Cook Time
- 3 hrs 15 mins
- Total Time
- 3 hrs 25 mins
- Servings
- About 6 cups
How do you make Slow Cooker Refried Bean Dip?
Stir 2 cans (398 ml / 14 oz each) of refried beans with 115 g softened cream cheese, 1/2 cup sour cream, 1 cup salsa, cumin, chili powder, garlic powder and 150 g shredded cheddar in a slow cooker. Cook on LOW for 2-3 hours, stirring once, then top with 50 g more cheese and cook 10-15 minutes until melted. Serve warm with tortilla chips.
- Total time
- 3 hrs 25 mins
- Calories
- 190 per serving
- Protein
- 8.5 g
- Yield
- About 6 cups
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Dip
Topping
Equipment
Slow cooker (2-4 litre) · Spatula
Quick Directions
Combine
Lightly grease a slow cooker (2-4 litre).
Slow cook
Cover and cook on LOW for 2-3 hours or on HIGH for 1-1 1/2 hours, stirring once halfway, until the dip is hot and smooth all the way through.
Melt the topping
Stir the dip well, then scatter the remaining 50 g (1/2 cup) of cheese over the top.
Garnish and serve
Top with the green onions, cilantro and pickled jalapeños, if using.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker refried bean dip.
Combine
Lightly grease a slow cooker (2-4 litre). Add the refried beans, cream cheese, sour cream, salsa, cumin, chili powder, garlic powder and 150 g (1 1/2 cups) of the cheese, and stir until mostly combined. The cream cheese melts in as it heats.
Slow cook
Cover and cook on LOW for 2-3 hours or on HIGH for 1-1 1/2 hours, stirring once halfway, until the dip is hot and smooth all the way through.
Melt the topping
Stir the dip well, then scatter the remaining 50 g (1/2 cup) of cheese over the top. Cover and cook for 10-15 minutes more, until the cheese has melted.
Garnish and serve
Top with the green onions, cilantro and pickled jalapeños, if using. Switch the slow cooker to WARM and serve with tortilla chips.
Recipe Tips
- Read the label on canned refried beans: traditional versions are made with lard. Look for ones marked vegetarian if needed.
- The dip thickens as it sits on WARM. Stir in a few spoonfuls of salsa or milk to loosen it.
- Use a salsa you like eating on its own; its heat and seasoning carry through the whole dip.
- Check that the refried beans, salsa and spices are labelled gluten-free if you are serving guests who avoid gluten.
Variations
- Black bean dip: use refried black beans and Monterey Jack, and finish with a squeeze of lime.
- Layered topping: once the cheese has melted, spoon over diced tomatoes, sliced black olives and a few dollops of sour cream.
- Beef and bean dip: stir in 225 g ground beef browned with 1 tsp chili powder, cooked to 71°C (160°F) and drained, and make sure the finished dip is hot through to 74°C (165°F). It is then no longer vegetarian.
Nutrition (per serving)
| Calories | 190 |
|---|---|
| Protein | 8.5 g |
| Carbs | 13 g |
| Fat | 11.5 g |
| Saturated fat | 6.5 g |
| Fibre | 4 g |
| Sugar | 2 g |
| Sodium | 530 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and stir well; the texture is slightly grainier but still good.
- Reheat
- Reheat in a saucepan over medium-low heat or in the microwave in 1-minute bursts, stirring in a splash of milk, until steaming and 74°C (165°F). Don't reheat leftovers in the slow cooker.
Slow Cooker Refried Bean Dip FAQs
Can I make bean dip without canned refried beans?
Yes. Drain and rinse 2 cans (540 ml / 19 oz each) of pinto or black beans and mash them with 125 ml (1/2 cup) water, 1 tbsp oil and 1/2 tsp salt until mostly smooth. Use the mash in place of the canned refried beans.
Is refried bean dip vegetarian?
It is when you use vegetarian refried beans. Traditional refried beans are cooked with lard, so check the label. Some cheddar and Monterey Jack is made with animal rennet, so strict vegetarians should look for cheese made with microbial rennet.
How long can bean dip stay in the slow cooker on warm?
It holds well on the WARM setting for 2-3 hours. Stir it now and then and loosen it with a little salsa or milk as it thickens. Once it is off the heat, refrigerate leftovers within 2 hours.
Can I make refried bean dip on the stove?
Yes. Heat all the dip ingredients in a saucepan over medium-low heat for 10-15 minutes, stirring often, until smooth and hot. Scatter over the remaining cheese, cover until it melts, and serve.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
