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    Home » Diet » Gluten Free Recipes

    Slow Cooker "Refried" Bean Dip

    Published: Sep 10, 2015 by Wendy Polisi Modified: Aug 7, 2018 · 317 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    This Slow Cooker Refried Bean Dip is an easy and healthier alternative to traditional refried beans!  Perfect for entertaining or game day.I've mentioned many times that I love college football, and a big part of the excitement for me is the food.

    I love planning it, and I like eating it.  On Saturday's when the Gators play, I typically put out a big spread that serves as both lunch and dinner.

    Some weekends, though, I'm not in the mood to spend hours in the kitchen.  I'd much rather linger over my coffee in the morning, enjoy the cooler weather (i.e. not 100+ degrees) and watch the kids play in the yard.  Sometimes I'll even sneak in a little reading.

    On those weekends, I keep things simple and rely on my slow cooker to do part of the work.  Recipes like today's Slow Cooker Refried Bean Dip come together in a matter of minutes and are something the whole family enjoys.  If you want to kick things up a bit, make sure you use hot salsa!

    I'll be back tomorrow with another easy recipe that I love for Football Saturday's.

    Print Recipe
    5 from 1 vote

    Slow Cooker Refried Bean Dip

    This Slow Cooker Refried Bean Dip is an easy and healthier alternative to traditional refried beans!  Perfect for entertaining or game day.
    Prep Time10 mins
    Cook Time3 hrs
    Total Time3 hrs 10 mins
    Course: Appetizer
    Cuisine: American, Gluten Free
    Servings: 12
    Calories: 101kcal
    Author: Wendy Polisi

    Ingredients

    • 16 ounces refried beans
    • 1 cup salsa
    • ½ cup Greek Yogurt or Sour Cream may use dairy or non-dairy
    • 1 tablespoon chili powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon cumin
    • 3 ounces cream cheese dairy or non-dairy
    • 4 ounces shredded cheddar or Daiya

    Instructions

    • Combine beans, salsa, yogurt, chili powder, paprika and cumin in a slow cooker. Stir in cream cheese and cheese. Cover and cook on low for up to three hours.
    • Serve with chips or veggies and top with hot sauce, jalapeno, cilantro and scallions if desired.

    Notes

    Servings 8, Calories 139, Fat 6g, Carbohydrates 12.7g, Protein 9.5g, Cholesterol 20mg, Sodium 497mg, Potassium 296mg, Fiber 4g, Sugars 1.9g, WW Pts 5

    Nutrition

    Calories: 101kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 465mg | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 0.4mg | Calcium: 105mg | Iron: 0.7mg

    Filed Under:

    Appetizer RecipesDips, Dressings & SaucesGluten Free RecipesSlow Cooker RecipesSnack RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Shashi @ RunninSrilankan

      September 11, 2015 at 12:35 pm

      5 stars
      My daughter is always bugging me to make a cheesy bean dip that tastes GREAT (yes, that's right, most of my bean dips so far have been pretty lame) so I cannot wait to give this a try! Thanks Wendy! Happy Friday!

      Reply
      • Wendy Polisi

        September 13, 2015 at 5:43 pm

        Hope you enjoy this. Have an amazing weekend.

        Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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