Championship Bean Dip Recipe
Championship Bean Dip Recipe photo by Taste of Home

Championship Bean Dip Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Cook: 2 hours
MAKES: 36 servings

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

  1. 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.
Originally published as Championship Bean Dip in Taste of Home February/March 1998, p29

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Championship Bean Dip

AVERAGE RATING
   (48)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 24, 2014

"A easy and tasty cheese dip with beans as an added plus. You can totally spice it up, if that's your thing."

MY REVIEW
Reviewed Dec. 29, 2013

"Delicious! Made this at a family gathering and it was a hit! A recipe remembered and drooled over! I even accidently forgot the spices and it was still delicious!"

MY REVIEW
Reviewed Dec. 17, 2013

"Love this bean dip! I first made it for a Mexican Themed family reunion dinner and it was a HUGE hit with everyone! Easy and DELISH! I make it as directed with just a bit more cumin & chili powder."

MY REVIEW
Reviewed Aug. 4, 2013

"This is one recipe I return to again and again, modifying it to fit what I've got in my pantry. It's great with 2 cups of cheddar cheese (total) in place of the Monterey Jack cheese. Adding up to 1/2 teaspoon of cumin and some finely chopped onions is an adjustment I frequently make. This one is obviously a keeper!"

MY REVIEW
Reviewed Apr. 13, 2013

"This was great! I've never been a big refried beans fan, so I cut the amount of beans in half and I thought it was delecious. A very nice change from the traditional nacho cheese dip. I'll be making this over and over again."

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