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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 cup shredded cheddar cheese
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 3 ounces cream cheese softened
- 1 cup picante sauce
- 3/4 cup sour cream
- 1 cup shredded monterey jack cheese
- 1 can (16 ounces) refried beans
- tortilla chips and salsa
- Carbohydrate 11.4493929448735 g
- Cholesterol 95.8839190681633 mg
- Fat 30.8746269106926 g
- Fiber 4.31523113604486 g
- Protein 17.5117419159189 g
- Saturated Fat 18.9143480619398 g
- Serving Size 1 1 -1/2 cups. (244g)
- Sodium 1448.14641439444 mg
- Sugar 7.13416180882863 g
- Trans Fat 2.28069950633963 g
- Calories 391 calories
In a large bowl, combine the first eight 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.
