My sister stumbled on this recipe from The Girl Who Ate Everything (sourced from Taste of Home). Definitely a keeper! It’s creamy, spicy, and the perfect texture for dipping. Bring it to a friend’s house to watch the game!
16 oz can refried beans
1 cup picante sauce
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese
3/4 cup sour cream
3 oz cream cheese, softened
1 Tbsp chili powder
1/4 tsp ground cumin (or more to taste)
In a large bowl, combine the first eight ingredients; transfer to a small (1-1/2-qt) slow cooker. Cover and cook on high for 2 hours or until heated through, stirring intermittently. Serve with tortilla chips and salsa.
Optional ways of preparing: The slow cooker is ideal because it keeps the dip warm but you can also prepare this in the oven or even microwave. For the oven, bake dip at 350˚ for 20-30 minutes or until hot and bubbly. In the microwave, heat in a microwave safe bowl for 5-8 minutes or until cheese is melted and smooth. Stir every couple of minutes.
36 servings (about 4-1/2 cups)
2 Tbsp: 57 calories, 4g fat (2g saturated fat), 12mg cholesterol, 151mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein