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Championship Bean Dip

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
    4-1/2 cups


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


  • In a large bowl, combine the first 8 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.
Nutrition Facts
2 tablespoons: 57 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Jappygirl
    Jun 10, 2020

    We, our family all love this dip!

  • bunny99
    May 21, 2020

    Our family has made this dip for years and it's a big hit with all of us.

  • Pamela
    May 15, 2020

    I've made this dip for many years! It's my favorite!!! Always a hit at holiday parties, wedding receptions or just to enjoy at home! My family LOVES IT!

  • Kim
    Dec 28, 2019

    I was very disappointed in this dip, especially after all the rave reviews... definitely not a keeper.

  • Cheryl
    Sep 3, 2019

    This was a hit

  • Tona
    Apr 14, 2019

    Teenagers loved it! I doubled the beans and eyeballed the ingredients. Great side dish

  • camcraftymom
    Jan 28, 2019

    I always come home with an empty crock whenever I bring this to a party.

  • KarenKeefe
    Jul 1, 2018

    I was looking for a bean dip recipe that was easy and delicious. This one fit the bill! Very good!

  • ellyross
    Nov 7, 2017

    I only have a 6qt crockpot. Would that be too large for this recipe? Also, can this be baked in the oven? If so, for how long at how many degrees?

  • Aquarelle
    Apr 26, 2017

    I made this for my daughter to take to a potluck one of her college classes was having, and she returned home with an empty slow-cooker and several requests for the recipe. We're making it again next week for her choir's potluck lunch. Since a number of the choir members don't eat meat, this is perfect. It's also really, really good!