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’.
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 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
- 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).
- Cover, and cook on high for 1 hour, or on low for 2 hours, or until the bean dip is thoroughly warmed.
- Garnish with green onions or cilantro.
- Serve with your favorite tortilla chips.
Makes approximately 3 cups. Doubles easily!
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.
Hey Brian. Glad you’re willing to give those other recipes a try. Enjoy them. #downer
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.
Shut up and take your soapbox elsewhere.
I love my crockpot too and I love to see a healthy snack. Thanks for coming by foodie friday with this dip.
Notice we didn’t really BRING the dip – because we didn’t want to share. Ha!
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
No worries – we’ll be there!
I’m stopping by from Sonja’s blog and headed to peek around! Have a wonderful weekend!
Sonja is awesome.
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.
Smart boy.
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
Thank you!
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
Easy = a mommy’s best friend.
Okay! I’m in love at how simple this looks and how yummy it looks too!
Who needs a chip? I think I’ll just use a spoon.
Thanks for letting me guest post, Stacy!
Thank YOU!!! 🙂
This looks so yummy! I love bean dip. I’m going to try this out tomorrow!
Beans, beans! The magical fruit!
Sounds yummy! =)
Looks yummy too! I think I’ll have to plan a party just for this.
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.
Well, tell your husband I said you were right. LOL
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!
Excellent idea! I love leftovers – they are so versatile!
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.
I’m not sure – but it should work. One can of beans = 1 1/2 cups cooked beans.
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!