Football season is in full swing and with that all the football food needs to be shared. This Slow Cooker Cheesy Bean Dip is ridiculously simple to make and so dang tasty.
Course Appetizer
Cuisine American
Keyword bean dip
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 6servings
Author Meghan Payne-Hensley
Ingredients
216 oz. cansrefried beans
1/2cupsour cream
1/4cupred enchilada sauce
3cupsMonterey Jack cheese, divided
For the flour tortilla chips:
Canola oil, for frying
10-12fajita sizeflour tortillas, cut into 6 wedges each
Instructions
Mix together refried beans, sour cream, enchilada sauce and 1 cup cheese in a slow cooker. Cook on high for 1 to 2 hours or low for 3 to 4 hours stirring occasionally. During the last 30 minutes, sprinkle remaining cheese over the bean dip and allow to melt.
For the tortilla chips: fill a high-sided skillet with an inch of oil. Heat over medium heat. Once hot, add flour tortillas, about 6 at a time, and fry on each side until golden and crispy. They fry quickly and can burn fast so keep a close eye on them. Remove to a paper towel lined plate and sprinkle with flaky kosher salt immediately. Serve with dip right away.