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Championship Bean Dip Recipe

Photo by: Taste of Home

100% would make again

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My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. -Wendi Wavrin Law, Omaha, Nebraska

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36 Servings
Prep: 10 min. Cook: 2 hours

Ingredients

1 can (16 ounces) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

Directions

In a large bowl, combine the first eight ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

Championship Bean Dip published in Taste of Home February/March 1998, p29

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Reviews for Championship Bean Dip (4)

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Championship Bean Dip

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Reviewed on Jul. 24, 2009 by skoeberg

My family always wants this dip at gatherings. So good!

Reviewed on Jun. 14, 2009 by KAY63077

I DID NOT HAVE SHREDDED CHEESE. IT TURNED OUT GREAT WITH 4OZ OF OF CHEDDAR AND MONTEREY JACK BLOCKS. NO LEFTOVERS TO USE.

kay

Reviewed on Jan. 30, 2009 by skoeberg

This is a very addictive dip. My co-workers and family always request this dip for potlucks. So very good!

Reviewed on Dec. 28, 2007 by herosquad

This is a great standby for me. I find that I can make it just as well in the microwave in less time. Also, leftovers are great wrapped with cooked chicken and salsa in a flour torilla as leftovers.

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Championship Bean Dip Recipe

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Ingredients