Creamy Bean Dip for a Crowd
A great change from the traditional nacho cheese dip. You'll be making this one over and over again. It's quick, easy and delicious! 

Yield: 22 cups 

66 (1/3 cups) Servings

Should Serve 70 people

Course: Appetizer
Cuisine: Mexican
Author: Betsy Edwards
  • 3 (31 ounce) cans refried beans
  • 2 cups picante sauce
  • 3 cups shredded Monterey Jack cheese
  • 3 cups shredded cheddar cheese - divided
  • 2 1/2 cups sour cream
  • 8 ounces cream cheese - softened
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3 (28 ounce) bags tortilla chips
Special Equipment:
  • 6 quart slow cooker
  1. In a large bowl, combine everything EXCEPT 1/2 cup of the shredded cheddar cheese and the tortilla chips.

MAKE AHEAD NOTE: Can be assembled, covered and refrigerated up to 1 day in advance.
  1. If cooking directly from refrigerator, start 2 1/2 hours in advance. If cooking at room temperature, start 2 hours in advance. Transfer to a 6 quart slow cooker. Cover and cook on HIGH for 2 hours (or 2 1/2 hours if cold) or until heated through, stirring once or twice. 30 minutes prior to serving, top with remaining cheddar cheese to allow cheese to melt.  Serve with tortilla chips

Recipe Notes

NOTE: It’s been my experience that 1 (28 ounce) bags of tortilla chips will serve about 25 people.

An Aloha Dreams Recipe