Slow Cooker Taco Dip

Taco bean dip in a serving dish with lettuce and tomatoes.

This delicious warm taco dip is a vegetarian twist made with refried beans, cream cheese, Mexican seasonings, and Greek yogurt. It's an easy, crowd-pleasing option for parties!

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings ½-cup servings

Calories 108kcal

Author Lizzie Streit, MS, RDN

Equipment

Slow cooker

Ingredients

16 ounces refried beans pinto or black
15 ounces pinto beans
4 ounces cream cheese
16 ounces chunky salsa can sub Rotel diced tomatoes and chilies
1 cup plain Greek yogurt sub sour cream
2 teaspoons chili powder
1 teaspoon cumin
1 cup shredded Mexican cheese divided
Toppings of choice shredded lettuce, chopped tomatoes, black olives, green onions, or jalapeños
Tortilla chips, veggies, or corn chips for serving

US Customary - Metric

Instructions

Grease or spray the bottom and sides of your slow cooker. Combine all of the ingredients, except for ½ cup of the cheese and the toppings, in the slow cooker. Stir well.
Cover and cook on low for 1 to 2 hours. Check the dip at 1 hour to make sure it's not scorching.
If you wish to serve the dip straight out of the slow cooker, sprinkle it with the rest of the cheese. Cover and cook for 10 to 15 more minutes until it's melted. Then, switch the slow cooker to the "warm" setting for serving. Add toppings of your choice, but consider using ones that taste good when warm (like tomatoes and green onions) instead of things like shredded lettuce. Serve with chips or veggies.
You can also transfer the dip to a serving dish and add the toppings to it there instead of serving it out of the slow cooker.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

To prevent food safety issues, do not leave the dip on the "warm" setting for more than 4 hours. Discard after 4 hours.
If you have leftovers that did not sit out, transfer to an airtight container. Keep in the fridge for 2 to 3 days.
Nutrition facts are for the dip only and do not include toppings, chips, or veggies.

Nutrition