Slow Cooker Bean Dip

Slow Cooker Bean Dip
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Guest recipe post from South Your Mouth blog: "This makes a big batch too so it’s perfect for entertaining! And the fact that it’s made and served in a slow cooker just screams TAILGATING!"

Cook Time
Kitchen Time
Servings 18


  • 1 15.5 oz. package Hurst’s Bacon & Beans Slow Cooker Soup Mix*
  • 6 cups water
  • 1 medium onion, finely diced
  • 1 packet taco seasoning
  • 1 8-oz. block cream cheese
  • 4-6 ounces cheddar cheese, shredded

Cooking Directions

  1. Add dried beans (with included seasoning packet), water and diced onion to a medium-sized slow cooker. Cover and cook on high for 5-6 hours or low for 8-10 hours (or until beans are completely tender).
  2. When beans are tender remove 1 cup of liquid from slow cooker (I just eased a small coffee cup down into my beans and let it fill with liquid but you could use a ladle or turkey baster too). Reserve liquid.
  3. Add taco seasoning and cream cheese to slow cooker. Using a potato masher (or wooden spoon, crank shaft off your kid’s Play-Doh machine or whatever gets the job done) break cream cheese up into beans while mashing the beans as well. Using a hand-held mixer, mix the beans on low just until you reach your desired consistency (I like mine a little chunky).
  4. If your beans are too thick, add a little of the reserved cooking liquid. If they are too runny, continue cooking on high with the lid off until they thicken a bit.
  5. Top with cheese, reduce heat to “warm” then cover until ready to serve. Serve with tortilla chips or ridged potato chips.