Bean And Salsa Dip Recipe

This irresistible Slow Cooker Bean & Salsa Dip recipe, adapted from the Southern Living Slow Cooker Cookbook, is the perfect crowd-pleaser! Creamy, cheesy, and bursting with fresh flavors, this dip is unbelievably easy to make in your slow cooker. Enjoy warm with tortilla chips for a party snack, game day delight, or a fun weeknight meal.

Prep Time 15 mins
Cook Time 255 mins
Calories 220 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Bean And Salsa Dip 157

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bean And Salsa Dip

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How to Make Bean And Salsa Dip

  1. Place 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can pinto beans (rinsed and drained), 1 cup prepared salsa, 1/2 cup sour cream, 1/4 cup chopped green chilies, 1/4 cup chopped onion, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a 4-quart slow cooker.
  2. Stir all ingredients thoroughly to combine.
  3. Cover the slow cooker with the lid.
  4. Cook on low for 2-4 hours, or until heated through and flavors have melded.
  5. Turn off the slow cooker.
  6. Stir in 1/4 cup chopped fresh cilantro.
  7. Sprinkle 1/2 cup shredded cheddar cheese (or your favorite Mexican blend) evenly over the top of the dip.
  8. Cover and let stand for 5 minutes, or until the cheese is melted and bubbly.
  9. Serve immediately with your favorite tortilla chips. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

5g

Fat

14g

Carbs

8g