Bean Dip

Recipe adapted from the Magical Slow Cooker.

Ingredients:

• 16 oz. can refried beans (refried pinto or refried black beans)
• 8 oz. Colby Jack cheese, shredded and divided
• 7 oz. can fire-roasted green chiles
• 8 oz. pkg. cream cheese, room temperature (or microwave for 30 seconds to soften)
• 1 c. sour cream plus more for serving
• 1 oz. pkg. taco seasoning (see below)
• Sliced pickled jalapeno, if desired
• Chips for serving

Taco Seasoning:

• 1 tsp. chipotle chili powder
• 2 tsp. smoked paprika
• 1 1/2 tsp. cumin
• 1 tsp. garlic powder
• 1/2 tsp. oregano
• 1 tsp. salt

Crockpot Directions:

1. To the crockpot add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
2. Sprinkle over remaining cheese and pickled jalapenos.
3. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.

Oven Directions:

1. Preheat oven to 350*
2. In an a 8×8 pan add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
3. Sprinkle over remaining cheese and pickled jalapenos.
4. Bake for 30 minutes or until hot and bubbly.