Easy Addictive Refried Bean Dip with Canned Beans
Servings: 12
Calories: 185.9kcal
Equipment
- box grater
Ingredients
- 2 (16-ounce) cans refried beans
- 1 cup chunky salsa
- 4 ounces shredded Monterey Jack cheese, using the large holes of a cheese grater (1 cup)
- 4 ounces shredded cheddar cheese, using the large holes of a cheese grater (1 cup)
- ¾ cup sour cream
- 3 ounces cream cheese
- 1 tablespoon chili powder
Instructions
- Slow Cooker: Combine all of the ingredients in a small (1-½-quart) slow cooker. Cover and cook on high for 2 hours or until heated through and the cheese is completely melted. As it warms up, stir the dip intermittently to mix all of the ingredients together.You can also melt all of the ingredients together on the stovetop for 20 minutes or in the microwave oven for 5-7 minutes and then keep warm in the slow cooker.Serve warm with corn tortilla chips.
Alternate ways of cooking this dip:
- Stovetop: Combine all of the ingredients in a small Dutch oven or cast-iron skillet over medium low heat. Stir every few minutes until the cheeses are completely melted into the dip. Oven: Preheat over to 350˚F. Combine all of the ingredients in a large bowl. Transfer to an oven-safe baking dish and bake for 20 minutes or until bubbly.Microwave: Heat in a microwave-safe dish for 5-8 minutes or until cheese is completely melted and smooth. Stir the dip every couple of minutes.
Nutrition
Calories: 185.9kcal | Carbohydrates: 11.3g | Protein: 8.9g | Fat: 11.4g | Saturated Fat: 6.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Cholesterol: 33.5mg | Sodium: 733mg | Potassium: 111.2mg | Fiber: 3.8g | Sugar: 3.6g | Vitamin A: 716.5IU | Vitamin C: 0.5mg | Calcium: 191.9mg | Iron: 1mg