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Ole Bean Dip

This rich, cheesy bean dip is a crowd-pleaser and so easy to prepare. Two kinds of cheese and sour cream balance the spicy flavor of chiles and taco sauce. Leftovers are great served cold in lunches. —Lorraine Wilson, Moses Lake, Washington
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    12 cups

Ingredients

  • 4 cups shredded Monterey Jack cheese
  • 4 cups shredded cheddar cheese
  • 1 can (16 ounces) refried beans
  • 1 bottle (16 ounces) taco sauce
  • 2 cups sour cream
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 tablespoon lemon juice
  • Tortilla chip scoops and thinly sliced green onions

Directions

  • Combine the first 10 ingredients in a greased 5- or 6-qt. slow cooker. Cook, covered, on low until cheese is melted, 4-5 hours, stirring every hour. Serve with tortilla chips and green onions.

Test Kitchen tip
  • For a truly smooth dip, it's best to shred your own cheese. Preshredded cheese tends not to melt as smoothly, leaving bits of cheese in your dip.
  • Nutrition Facts
    1/4 cup: 114 calories, 9g fat (5g saturated fat), 20mg cholesterol, 235mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 5g protein.

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