If you’ve been looking for a way to make a tasty cheese dip but minus the sausage and beef, this Slow Cooker Velveeta Bean Dip is the perfect recipe to try. Refried beans are mixed with melted Velveeta cheese and combined with the flavors of taco seasoning, fire-roasted green chiles, and salsa. This delicious bean dip is sure to be enjoyed by all!
Want to try a cheesy dip with meat? You’ll love my Slow Cooker Spicy Sausage Dip – perfect for any occasion.
Why this Velveeta bean dip works?
This bean dip works because it uses minimal ingredients, has a quick prep time, and doesn’t take long to cook. Most bean and cheese dip recipes call for cream cheese, onions, chili powder, and a host of other ingredients just to get the same queso dip like flavor.
Not to mention, all of the ingredients are dumped into the crock pot and turned into a dip in just two short hours.
- Velveeta Cheese: You’ll need one 16-oz package Velveeta cheese.
- Refried Beans: Two cans are used to make this Mexican bean dip (with cheese, of course!).
- Taco Seasoning: The seasonings in this mic help add the perfect Mexican-inspired flavors.
- Fire-Roasted Green Chiles: These peppers are packed while they are still tender and mild in flavor, which adds a kick of flavor with a little heat.
- Salsa: Tops off the bean dip with flavored tomatoes and other Mexican-dip ingredients.
Step One – Chop the Velveeta cheese into cubes and add them to the slow cooker.
Step Two – Add taco seasoning, refried beans, salsa, and green chiles.
Step Three – Stir everything together until well combined.
Step Four – Cook on HIGH for 2 hours, occasionally stirring during the cooking time.
- Make it hearty: Add a few additional ingredients like diced tomatoes and onions to make it a little extra hearty.
- Make it meaty: Add cooked ground beef or sausage to make it a meaty cheese and bean dip.
- Serve with: Topping suggestions to consider are sour cream, chopped jalapenos, fresh cilantro, and/or a squeeze of fresh limes. For sides, you can’t go wrong with serving this dip with tortilla chips.
It’s best to use Velveeta cut into cubes unless you use block cheese that you shred yourself. Bagged shredded cheddar cheese has a coating on it that doesn’t allow it to melt that well.
For cooking, you can add any of your favorites. For dipping, sliced bell peppers or carrot chips make a tasty dipper choice.
Add any remaining dip to an airtight container and store it in the fridge for up to one week. To reheat, simply pour the dip into a medium saucepan over medium to medium-high heat, frequently stirring, so it doesn’t stick or burn.
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Slow Cooker Velveeta Bean Dip
- 16 oz. velveeta cheese
- 30 oz. refried beans (two 15-oz. cans)
- 1 oz. taco seasoning
- 14 oz. jar salsa (any salsa works, size 14-16 ounces)
- 8 oz. fire-roasted green chiles
- Cube the velveeta and add to the slow cooker along with the other ingredients. Stir.
- Cook for 2 hours on high or until hot and bubbly, occasionally stirring during the cooking time.
- Serve with chips and enjoy!
- Add any remaining dip to an airtight container and store it in the fridge for up to one week. To reheat, simply pour the dip into a medium saucepan over medium to medium-high heat, frequently stirring, so it doesn’t stick or burn.
- Add one pound of cooked and crumbled beef or sausage if desired.
- Nutritional values do not include chips
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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