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Recipe | Copycat Crock Pot Mexican Bean Dip


Over the last few weeks we picked up quite a few FREE cans of Herdez Salsa after coupons – if you have this sitting in your cabinet pull it out. I was thinking of a great way to put it to use this weekend, and something that I could incorporate my crock pot into….. I think I found the perfect recipe.

We always seem to have a can or two of beans in the cabinet, and this week, Sour Cream is on sale at Fry’s (the store brand) for $1.00 – what better way to combine forces and make something easy.

You won’t need a ton of time to make this – and it’s so easy even your older children could put it together.  

Crock Pot Mexican Bean Dip
Serves 6
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
  1. 3/4 C. Sour Cream
  2. 4 oz. Cream Cheese
  3. 1 15 oz. Can of Refried Beans
  4. 8 oz. Salsa (Small cans or use Jar variety)
  5. 2 C. Freshly Grated Cheese (Monterey Jack or Cheddar)
  6. 1 tsp. Cumin
  7. Chili Powder, Salt to taste
  1. Add all items to the crock pot.
  2. Turn the crock pot on high for just 1 hour
  3. After 1 hour, turn it on low heat
  4. All items should blend nicely - add salt and/or chili powder to taste
  1. You can adapt this as needed based on your preference; I made the first batch with medium salsa; the second batch I made with hot salsa and threw in green chiles.
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