Bean Dip

One of the best not good for you foods out there. 

Bean Dip

Great dish for any party. Goes well with most types of chips.


  1. 1 can (16 oz) re-fried beans
  2. 1/4 cup unsalted butter cubed
  3. 1 package (8 oz) Velveeta Cheese cubed
  4. 1 tbs pickled jalapeno peppers finely chopped


Mix the ingredients together into a crock pot and cook on low until the mixture is smooth. Be sure to mix it every 1/2 hour or so, other wise you will get a crust on the edges.

Some notes:

  1. The ratio is 2 oz beans to 1 oz cheese. This can be scaled up easily without any change in the quality of the product.
  2. The more there is, the longer it takes to cook.
  3. You can use fresh jalapeno peppers, but I use the pickles one because they give the dip a nice subtle tang.
  4. Adding in some of the pickle juice (1 tbs) will add more of the tang flavor to the dip.
  5. Some beans have more moisture then others. If your dip is looking too dry, add more butter.
  6. You can omit the butter, but it will make the dip drier and the pepper oils will not mix as evenly through the dip. If you omit the butter, I recommend making the pepper into puree that can be more evenly mixed in.
  7. Try other kinds of cheese. I like this with extra sharp cheddar as well. Each kind of cheese will offer a different texture and flavor. Unprocessed cheeses will not be as smooth and can have that stretch to them.

Happy Cooking!

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