Slow Cooker Creamy Bean and Cheese Dip

By Sarah Olson

11 Comments

Mar 27, 2016Updated Feb 10, 2024

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This Slow Cooker Creamy Bean and Cheese is ultra creamy with sour cream mixed in!

Bean dip with cheese on top with lid on slow cooker.

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A few simple ingredients and less than 2 hours in the slow cooker produce this ultra-creamy dip!

This bean dip is such an easy appetizer! I wanted a simple bean dip, no salsa or jalapenos this time. I added a few spices to make the canned beans taste homemade.

I was feeling ambitious the day I made this and made corn tortilla chips. This Creamy Bean and Cheese Dip with the homemade corn chips is HEAVEN! Homemade chips aren’t hard to make, see how easy they are to make with this Fine Cooking chips recipe.

Dipping chip into bean dip in slow cooker.

Paired with homemade or store-bought tortillas chips. YUM!

Other great Mexican Dips to make in the slow cooker:

chip being dipped in small white ramekin.

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Creamy bean dip on chip in front of slow cooker.

Slow Cooker Creamy Bean and Cheese Dip

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Servings: 8
By: Sarah Olson
No party or game day gathering would be complete without this creamy cheesy bean dip.
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Equipment

Ingredients 
 

  • cooking spray
  • 32 oz. refried beans , (two-16 oz cans)-I used orignal Rosarita brand
  • 1 cup sour cream
  • 1/8 tsp. salt
  • 1/8 tsp. onion powder
  • 1/8 tsp. cayenne pepper, optional, this can be hot!
  • 3 cups sharp cheddar cheese, shredded and divided

Instructions 

  • Spray the slow cooker with non-stick spray.
  • Place the beans, sour cream, salt, onion powder, cayenne powder, and 1 cup of the cheese in to a medium-sized bowl; mix together until smooth.
  • Evenly spread the beans in the slow cooker.
  • Sprinkle the remaining cheese over the beans.
  • Cover and cook on HIGH for 1 hour 45 minutes, or until heated through.
  • Serve and enjoy!

Nutrition

Calories: 303kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 968mg | Potassium: 82mg | Fiber: 5g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 1mg | Calcium: 375mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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11 Comments

  1. Angie says:

    How do you think Velveeta would work in this? I know you have a elveeta one but this sounds better to me.

    Reply
  2. Melissa says:

    Could you use chili powder instead of cayenne pepper? Would that help it be less hot?

    Reply
    1. Sarah Olson says:

      Yes, or you can leave it out completely.

      Reply
  3. Rita says:

    Can this be frozen

    Reply
    1. Sarah Olson says:

      I think it will do fine being frozen.

      Reply
  4. Ellie says:

    I just made this! Yum!!!! I’ll be making this again 🙂

    Reply
  5. jennai says:

    creamy and cheese I love this

    Reply
  6. Grandma Kc says:

    I have to go to a potluck tomorrow and this may be just what I was looking for!

    Reply
  7. Tania says:

    Yum this looks GOOD!

    Reply
  8. The Foodie Affair says:

    Creamy and cheesy! This dip looks amazing! This would make a great bean tostada too!

    Reply
  9. Christie says:

    I cannot resist a bean dip and love that this one can be made in the slow cooker.

    Reply