Slow Cooker Cheesy Bean Dip is the perfect addition to your football watch party. 4 ingredients mixed in your slow cooker, a few hours and you're ready for snacking. Homemade flour tortilla chips up your game.

Slow Cooker Cheesy Bean Dip

Author Meg's Everyday Indulgence


  • 2 16 oz. cans refried beans
  • 1/2 cup sour cream
  • 1/4 cup red enchilada sauce
  • 3 cups Monterey Jack cheese, divided

For the flour tortilla chips:

  • Canola oil, for frying
  • 10-12 fajita size flour tortillas, cut into 6 wedges each


  1. 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. 

  2. 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.