Slow Cooker or Crock Pot Chipotle Bean Dip
Every tailgate spread needs a good dip. And, here’s an easy hot Chipotle Bean Dip that’s made in the slow cooker so you can watch the game while it bubbles away as part of October Is Tailgating Snacks Month. This dip is filled with great flavors and spices, from the smokey chiptole paste to the smoked paprika and the chili powder, this dip’s got the football moves!
Make your own Chipotle Paste, it’s super easy. You’ll find the instructions here.
The crock pot I used for this recipe is one of those tiny little 1-1/2-Quart Slow Cookers. I got this one at a Black Friday Sale a few years ago. 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 tailgate you could make this dip ahead of time, put it all in the crock pot, and plug it in when you got there. Easy peasy!
We even used the leftover Bean Dip for Chili on Chili Dogs. It was awesome that way!
Here’s the Chipotle Bean Dip all hot and bubbly still in the little Crock Pot
Slow Cooker or Crock Pot Chipotle Bean Dip Recipe
Chipotle Bean Dip
Ingredients
- 1 teaspoon olive oil
- 1 yellow onions chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- ½ cup salsa
- 1 4-ounce can green chiles, undrained
- 1 teaspoon chipotle paste
- 1 15-ounce can 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 20-30 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.
Notes
This sounds delicious – I love a good bean dip. And what a good idea to make it in the slow cooker.
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!
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.
Awesome! Thanks so much for letting me know! 🙂 That makes my day! 🙂