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You are here: Home / Food / 3 Ingredient Crock-pot Bean Dip

by Sonja Sarr  31 Comments

3 Ingredient Crock-pot Bean Dip

Like Stacy, I love my crock pot. The crock pot is convenient, the crock pot is handy, the crock pot is economical, and I could go on and on, but I will stop before I bore you. In our house we have the following sized slow cookers: a 7 quart, a 6 quart, a 4.5 quart, maybe a 3 quart (my dad just gave to my 7 year old), 2-2 quarts (I had to buy one to use when we were road trippin’  to save money because I left mine at home), and 2 Little Dippers (bonus that I wouldn’t have bought myself). I’ll sometimes have 3 crock pots going all at the same time with things like yogurt in one, refried beans in one, and granola or practically free chicken broth in another. In fact I post two Slow Cooker Saturday recipes a month. Just call me Slow Cookin’ Sonja I tell ya’.

3 Ingredient Crock-pot Bean Dip

 

Anyway, here is a SUPER quick recipe to throw together when you need an appetizer to put together in a flash, Crock Pot Bean Dip. And it’s only three ingredients! Dare I admit that we’ve had this for lunch as the main meal-just chips and bean dip. We’ve also added a little water to the leftovers the next day to thin it down a bit and thrown the dip into a tortilla to make bean burritos, too. Gotta love the flexibility!

This bean dip is a crowd pleaser and would be perfect on your game day buffet, too.

A few notes:

  • I’ve made this bean dip with shredded cheddar cheese and alternatively with a vegan nacho “cheese” (since I am mostly dairy-free) and it works great both ways.
  • You can reduce the amount of cheese or vegan “cheese” to 1/2 cup if desired.
  • This recipe easily doubles.
  • You can keep the dip on the warm setting for up to 6 hours while people graze.
  • I believe most of the year store bought salsa is cheaper, but during tomato season, it’s more frugal to make your own.

3 Ingredient Bean Dip

3 Ingredient Crock Pot Bean Dip, Vegan Option

  • 2 cups of refried beans (1-16 ounce can)
  • 1/2 cup of salsa or picante sauce
  • 1 cup of shredded cheddar cheese or vegan nacho cheese
  • optional, green onions and cilantro to garnish
  1. Mix the beans, salsa and cheese in a 2 quart slow cooker (a bigger crock-pot would work, but you’ll have a lot of room).
  2. Cover, and cook on high for 1 hour, or on low for 2 hours, or until the bean dip is thoroughly warmed.
  3. Garnish with green onions or cilantro.
  4. Serve with your favorite tortilla chips.

Makes approximately 3 cups. Doubles easily!

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About Sonja Sarr

Sonja is a lover of the Lord, her husband, 3 kids, life, music and more. She is a thrifty thinker, and is always trying to find a more frugal way to make and/or do things. Sonja blogs over at Practical-stewardship.com where she and her husband share their passion for stewardship of God's gifts with whole food recipes, thrifty thinking, fitness, "For the Heart" posts and more. “Moreover, it is required of stewards that they be found faithful” (1 Corinthians 4:2 ESV).

Visit Sonja at http://www.practical-stewardship.com/.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. brian says

    January 30, 2014 at 4:28 pm

    wow. what a terrible recipe. open cans and packages of stuff. dump together. heat.
    for those interested, there are far better – and healthier – recipes out there using dried pinto beans cooked in the crockpot and then mashed for a truer, tastier, refried bean.

    Reply
    • myersbr2 says

      January 31, 2014 at 9:29 am

      Hey Brian. Glad you’re willing to give those other recipes a try. Enjoy them. #downer

      Reply
      • Barb says

        February 14, 2014 at 11:22 pm

        Thanks for saying this! First thing that came to my mind! It does say “Super Fast Dip Recipe” so you expect to only throw a few things together and have it ready in no time.

        Reply
    • C says

      February 6, 2016 at 10:46 pm

      Shut up and take your soapbox elsewhere.

      Reply
  2. Diane Balch says

    January 28, 2014 at 12:30 pm

    I love my crockpot too and I love to see a healthy snack. Thanks for coming by foodie friday with this dip.

    Reply
    • Stacy says

      January 28, 2014 at 3:40 pm

      Notice we didn’t really BRING the dip – because we didn’t want to share. Ha!

      Reply
  3. Kristy Gardner says

    January 26, 2014 at 3:56 pm

    Hi Sonja (and Stacy)! I love crockpots and I love bean dips – this is a winner by me for sure!!

    Thank you so much for linking up with us at Fresh Foods Wednesday! I hope you’ll join us again this week with more fresh foods posts! xo, kristy

    Reply
    • Stacy says

      January 28, 2014 at 3:46 pm

      No worries – we’ll be there!

      Reply
  4. Serena Bakes Simply says

    January 26, 2014 at 3:07 am

    I’m stopping by from Sonja’s blog and headed to peek around! Have a wonderful weekend!

    Reply
    • Stacy says

      January 28, 2014 at 3:46 pm

      Sonja is awesome.

      Reply
  5. Stephanie Kay says

    January 25, 2014 at 11:17 pm

    YUM. One of my boys has decided he really likes refried beans. I’m sure he would enjoy this. Thanks for sharing via Family Fun Friday.

    Reply
    • Stacy says

      January 28, 2014 at 3:46 pm

      Smart boy.

      Reply
  6. Shauna | The Best Blog Recipes says

    January 24, 2014 at 10:53 pm

    Thank you so much for sharing your post at The Weekend re-Treat Link Party on The Best Blog Recipes this week! Wanted to stop by and pin to our Party Boards while I was here tonight 🙂

    Shauna @ The Best Blog Recipes

    Reply
    • Stacy says

      January 25, 2014 at 10:43 am

      Thank you!

      Reply
  7. Miz Helen says

    January 24, 2014 at 7:32 pm

    Your Crock Pot Bean Dip is our kind of dip, tasty and easy!

    Thanks so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Miz Helen

    Reply
    • Stacy says

      January 25, 2014 at 10:44 am

      Easy = a mommy’s best friend.

      Reply
  8. Sandra Wahnon Butler says

    January 24, 2014 at 2:32 pm

    Okay! I’m in love at how simple this looks and how yummy it looks too!

    Reply
    • Stacy says

      January 24, 2014 at 3:35 pm

      Who needs a chip? I think I’ll just use a spoon.

      Reply
  9. Sonja Sarr says

    January 22, 2014 at 4:13 pm

    Thanks for letting me guest post, Stacy!

    Reply
    • Stacy says

      January 23, 2014 at 6:10 pm

      Thank YOU!!! 🙂

      Reply
  10. Stephanie Powers says

    January 19, 2014 at 11:44 pm

    This looks so yummy! I love bean dip. I’m going to try this out tomorrow!

    Reply
    • Stacy says

      January 20, 2014 at 9:37 am

      Beans, beans! The magical fruit!

      Reply
  11. Sarah D. says

    January 18, 2014 at 2:20 am

    Sounds yummy! =)

    Reply
    • Stacy says

      January 18, 2014 at 3:41 pm

      Looks yummy too! I think I’ll have to plan a party just for this.

      Reply
  12. Heather Birdwell says

    January 17, 2014 at 12:02 pm

    This is one of my kid’s favorite recipes, although there has always been a big discussion on what to call this. My husband calls it Nachos and I call it Bean Dip. We add sour cream and it is AWESOME.

    Reply
    • Stacy says

      January 17, 2014 at 4:37 pm

      Well, tell your husband I said you were right. LOL

      Reply
  13. Robynne Catheron says

    January 17, 2014 at 11:14 am

    Boy howdy, this looks yummy! I’m always on the lookout for vegetarian recipes that both my meat-eating hubby and I can both enjoy. With the Super Bowl coming up, this is just the ticket. A bowl of my easy guacamole and blender full of margaritas will be the perfect game fare. I might just have to double this so we can have bean, rice and cheese burritos the next day!

    Reply
    • Stacy says

      January 17, 2014 at 4:39 pm

      Excellent idea! I love leftovers – they are so versatile!

      Reply
  14. Maria says

    January 17, 2014 at 10:41 am

    We do not use canned beans (or any other store bought “canned goods”) if I were going from home canned beans could I just cook the beans longer in the crock pot and mash them up first? Just wondering..not tried it..but seems like it might work.

    Reply
    • Stacy says

      January 17, 2014 at 4:41 pm

      I’m not sure – but it should work. One can of beans = 1 1/2 cups cooked beans.

      Reply
    • Sonja Sarr says

      January 22, 2014 at 4:12 pm

      Hi Maria, once your refried beans are cooked, just take out the beans you aren’t going to use, and throw in the salsa and cheese. It shouldn’t take too long for the cheese to melt and for the salsa to warm.-30 minutes?? Enjoy!

      Reply


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