Crock Pot Bean Dip is filled with great flavors and spices, from the smokey chipotle paste to the smoked paprika and the chili powder, this dip’s got the game day appetizer moves! Tortilla chips are the perfect accompaniment for this dip that’s full of Southwestern flavors.
I love how easy it is to put all the ingredients in the slow cooker and let it simmer away. No need to watch it or stir it for this simple to make crowd pleaser for game day!
I first published this recipe in 2014. I’ve updated it here with new pictures, information, and a new name; it was formerly known as Chipotle Bean Dip.
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Tailgate crock pot dip
Every tailgate spread needs a good dip.
And, here’s an easy hot Spicy Bean Dip that’s made in the slow cooker so you can watch the game while it bubbles away.
This easy to make tailgate crockpot recipe is part of Tailgating Snacks Month. It was a part of the festivities in tailgating 2014 and again in tailgating 2022.
Crock pot
The crock pot I used for this recipe is a tiny little {affiliate link} 1.5 quart slow cooker.
I love it and use it all the time for appetizers.
It doesn’t take up much counter space, and it’s portable.
So, if you were going to a potluck or actually out at a tailgating party you could make this dip ahead of time, put it all in the crock pot, and plug it in when you got there.
It’s a great make ahead option!
Pro tips on how to make the best dip!
Be sure to scroll down to the printable recipe card for full instructions and ingredient amounts.
Cook up the onions
Heat oil in a medium skillet. Once the oil is hot, add in chopped onion and cook until the onion is caramelized, about 15-20 minutes.
If the onions starts to cook too quickly, add a little water to the skillet to slow the cooking down, and continue to cook until soft and brown.
Mix up the beans & veggies
While the onion cooks, mix the black beans, spices, salsa, green chiles, and chipotle paste in a medium bowl or a glass measuring cup. Mix the cooked onions into the black bean mixture once they’re done.
I’ve also made this dip before using canned fire roasted tomatoes in place of the salsa and had great results.
And you can control the level of heat in the dip by using a spicy or a mild salsa. Also, if you like spicy, take the heat up a bit more by adding more chipotle paste.
Place the pinto beans in the 1.5-quart slow cooker, and mash them with the back of a wooden spoon or potato masher.
Top the mashed pinto beans with the black bean mixture, and sprinkle with cheese.
Cover & cook
Cover and cook on low for 3-4 hours or on high for 2 hours, or until hot and bubbly.
Serve immediately or keep warm, covered, on low for up to 2 hours.
You can serve it straight out of the little crock pot, or mix it all up and pour it in a serving bowl. Your choice!
Want a smooth bean dip? Simply pop all the ingredients except the cheese in the food processor, then heat them in the crock pot with the cheese.
If you have any leftovers, scoop it out into an airtight container and keep it refrigerated for 2-3 days. Reheat in the microwave or eat it cold.
Besides being great as a vegetarian dip with tortilla chips, sweet potato chips (I particularly love the lightly sweet with the spicy dip), crackers, or veggie sticks, this warm chipotle black bean dip is great as leftovers.
Use the leftover Bean Dip for Chili on Chili Dogs.
Spread this healthy black bean dip in wraps with some veggies and avocado sauce.
Of course, it’s great in tacos, enchiladas, and burritos! But don’t stop there, dollop it in quesadillas and on nachos!
A couple spoonfuls of this bean dip in a breakfast taco rock!
More great vegetarian tailgate food
Looking for more great vegetarian game day grub? Don’t worry, I have tons. Here are a few of my favorites: Nacho Cheese, or I have a vegan nacho cheese, Mexican Potato Skins, and Pizza Tarts.
Be sure to check out all the tailgating snacks months round ups, starting with 2021’s collection of game day snacks.
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Bean Dip Recipe
Crock Pot Bean Dip
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion chopped
- 15 ounces black beans rinsed and drained
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- ½ cup salsa
- 4 ounces canned green chiles undrained
- 1 teaspoon chipotle paste
- 15 ounces pinto beans rinsed and drained
- ½ cup shredded Pepper jack cheese
Instructions
- Heat oil in a medium skillet. Once oil is hot, add in onion and cook until onion is caramelized, about 15-20 minutes. If onions starts to cook too quickly, add a little water to the skillet and continue to cook until soft and brown.
- In a medium bowl combine onion, black beans, smoked paprika, chili powder, salsa, green chiles, and chipotle paste. Place the pinto beans in a 1 ½-quart slow cooker, and mash them with the back of a wooden spoon or potato masher. Top with black bean mixture, and sprinkle with cheese.
- Cover and cook on low for 3-4 hours or on high for 2 hours, or until hot and bubbly.
- Serve immediately or keep warm, covered, on low for up to 2 hours. Serve with sweet potato chips, tortilla chips, or fresh sliced veggies.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Choclette
This is delicious – I love a good bean dip. And what a good idea to make it in the slow cooker, saved me so much time!
Christine
I’ll take corn chips right now, please, just so I can dive into this dip! I’ll take football right now…just so I have a reason to make this dip again! It was so easy to make & super yummy! Everyone at the party loved it!
Tasha
This was AMAZING! I had a catered party, but I made this dip and was told by several folks that it was the best dish at the party. There wasn’t a drop left at the end of the night. Amazing.