Slow Cooker Bean Dip (or burrito filling or nacho topping, etc.)

We’ve actually made this into a meal with some sliced avocado; you can make it as hearty and/or as healthy as you want it. This recipe makes a LOT, so we usually split it into thirds–one batch for today, one in the fridge for leftovers and one tucked into the freezer for another day. One pound of dried pinto beans, already cooked in the slow cooker is about equal to the canned refried beans.  You could also add leftover taco meat, green peppers, salsa, black olives and whatever else you like.

You could even use it as a filling for burritos, then freeze the burritos for quick, easy, heat-and-eat meals.  Mmmm!

4 16-oz. cans refried beans
1 lb. colby-jack cheese, shredded
1 pkg. taco seasoning mix (or 1 t. each of chili powder & garlic powder and 1/2 t. each of cumin and salt)
1 onion, chopped
1 c. sour cream or plain yogurt
8 oz. cream cheese, cubed

Throw everything in the slow cooker and cook on low 2-3 hours, stirring once per hour.

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