Cooktop Cove: How to make slow cooker bean and cheese dip
By Robin Donovan
With football season coming up, I’m pulling out all of my recipes that are easy to make and great for feeding a hungry crowd. This time of year, my slow cooker is essential. I throw together the recipe below a couple of hours before kickoff and then I can let it sit on “keep warm” all the way to the end of the fourth quarter.
You can make this dish as spicy or as mild as you like. I like to add a cup of hot salsa along with the other ingredients for an extra kick. Or you could add ground cayenne or chipotle chile, or a couple of diced chipotles in adobo sauce, which would add great sweet-smoky flavor. Any way you make it, it’s a guaranteed touchdown.
Slow Cooker Bean and Cheese Dip
8
5 minutes
2 hours
2 hours and 5 minutes
4 cups shredded sharp cheddar cheese (or a mix of sharp cheddar and pepper Jack), divided
1 (8 ounce) package cream cheese, at room temperature
1 cup sour cream
2 (15-ounce) cans refried beans
1 packet taco seasoning
In the slow cooker, combine 3 cups of the shredded cheese with the cream cheese, sour cream, beans and taco seasoning and stir to mix well.
Spread the mixture out into an even layer in the pot.
Sprinkle the remaining cup of cheese over the top.