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.
Servings 6 servings
- 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.