Game Day Slow Cooker Bean Dip

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Recipe by South Your Mouth

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Game Day Slow Cooker Bean Dip

1 15.5 oz. package Hurst’s Bacon & Beans Slow Cooker Soup Mix*

6 cups water

1 medium onion, finely diced

1 packet taco seasoning

1 8-oz. block cream cheese

4-6 ounces cheddar cheese, shredded


Add dried beans (with included seasoning packet), water and diced onion to a medium-sized slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours (or until beans are completely tender).


When beans are tender remove 1 cup of liquid from slow cooker (I just eased a small coffee cup down into my beans and let it fill with liquid but you could use a ladle or turkey baster too). Reserve liquid.


Add taco seasoning and cream cheese to slow cooker. Using a potato masher (or wooden spoon, crank shaft off your kid’s Play-Doh machine or whatever gets the job done) break cream cheese up into beans while mashing the beans as well. Using a hand-held mixer, mix the beans on low just until you reach your desired consistency (I like mine a little chunky).


If your beans are too thick, add a little of the reserved cooking liquid. If they are too runny, continue cooking on high with the lid off until they thicken a bit.


Top with cheese, reduce heat to “warm” then cover until ready to serve. Serve with tortilla chips or ridged potato chips.


This recipe should serve approximately 18-20 people.


Notes:

  • If you can’t find Hurst’s Bacon & Beans Slow Cooker Soup Mix in your market, please ask your grocer for them. Until then, you use dried pinto beans then add salt to taste and 1-2 teaspoons Liquid Smoke. You can also order them online!
  • If you’d rather serve these in another dish, spoon beans into container and then top with cheese.
  • If you didn’t catch this in the post, this makes THE BEST refried beans EVER! We had the leftover dip as a side dish the following night to go along with the fajitas I cooked for supper and it was amazing!!