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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

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 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Author Meghan Payne-Hensley


  • 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


  • 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.