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I’m up for anything with a Southwestern angle to it, and this refried bean dip has just that. Now, I served this up as a dip, but honestly… I could just as easily serve it as a refried bean side dish too. The beans get really, really tasty and tender after a few hours of slow cooking. There’s lots of great yummy cheeses. It’s creamy. And oh, yes, there’s a bit of a kick. But it’s not crazy hot.
Cholula, My Hot Sauce Of Choice
I use my favorite hot sauce, Cholula, when making this refried bean dip. It adds great flavor and that nice little kick. I’d server these beans with a bottle of Cholula nearby. You never know when someone might want their beans to be a little spicier.
Never skimp when buying refried beans. The extra few cents a can makes a big difference in this refried bean dip. Or better yet, make your own refried beans using dried pinto beans!
For another delicious party dish made in a slow cooker, try our party shrimp.
Refried Bean Dip
Ingredients
- 1 can refried beans
- 1 cup Cholula hot sauce
- 1 cup Monterey Jack cheese shredded
- 1 cup extra sharp cheddar cheese shredded
- ¾ cup sour cream
- 3 ounces cream cheese softened
- 1 tablespoon chili powder
- ¼ teaspoon ground cumin
- Tortilla chips and salsa for serving
Instructions
- Combine all ingredients in a large pot, Dutch oven, or crockpot.
- Cover and heat over low heat for at least 2 hours, stirring on occasion.
Notes
Nutrition
Nutritional values are approximate.
