Hello all! This is Sonja from practical-stewardship.com coming at y’all, and I am honored to be asked to guest post here at Stacy Makes Cents.
Like Stacy, I love my crock pot. The crock pot is convenient, the crock pot is handy, the crock pot is economical, and I could go on and on, but I will stop before I bore you. In our house we have the following sized slow cookers: a 7 quart, a 6 quart, a 4.5 quart, maybe a 3 quart (my dad just gave to my 7 year old), 2-2 quarts (I had to buy one to use when we were road trippin’ to save money because I left mine at home), and 2 Little Dippers (bonus that I wouldn’t have bought myself). I’ll sometimes have 3 crock pots going all at the same time with things like yogurt in one, refried beans in one, and granola or practically free chicken broth in another. In fact I post two Slow Cooker Saturday recipes a month. Just call me Slow Cookin’ Sonja I tell ya’.
Anyway, here is a SUPER quick recipe to throw together when you need an appetizer to put together in a flash, Crock Pot Bean Dip. And it’s only three ingredients! Dare I admit that we’ve had this for lunch as the main meal-just chips and bean dip. We’ve also added a little water to the leftovers the next day to thin it down a bit and thrown the dip into a tortilla to make bean burritos, too. Gotta love the flexibility!
This bean dip is a crowd pleaser and would be perfect on your game day buffet, too.
A few notes:
- I’ve made this bean dip with shredded cheddar cheese and alternatively with a vegan nacho “cheese” (since I am mostly dairy-free) and it works great both ways.
- You can reduce the amount of cheese or vegan “cheese” to 1/2 cup if desired.
- This recipe easily doubles.
- You can keep the dip on the warm setting for up to 6 hours while people graze.
- I believe most of the year store bought salsa is cheaper, but during tomato season, it’s more frugal to make your own.
3 Ingredient Crock Pot Bean Dip, Vegan Option
- 2 cups of refried beans (1-16 ounce can)
- 1/2 cup of salsa or picante sauce
- 1 cup of shredded cheddar cheese or vegan nacho cheese
- optional, green onions and cilantro to garnish
- Mix the beans, salsa and cheese in a 2 quart slow cooker (a bigger crock-pot would work, but you’ll have a lot of room).
- Cover, and cook on high for 1 hour, or on low for 2 hours, or until the bean dip is thoroughly warmed.
- Garnish with green onions or cilantro.
- Serve with your favorite tortilla chips.
Makes approximately 3 cups. Doubles easily!
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