Hot Bean Dip

Step 1

Combine the beans, sour cream, cream cheese, and taco seasoning in a slow cooker and stir to combine. Cover with a lid and cook on LOW for 3-4 hours or on HIGH for 1 1/2 - 2 hours.

Step 2

Stir well and make sure the cream cheese has melted and is mixed throughout. Add half of the shredded cheese and stir again. Top with the remaining cheese and cover with lid. Cook an additional 30-60 minutes until the cheese has melted and the edges are bubbling.

Step 3

Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving.

Step 4

Preheat oven to 350°F. Combine the beans and cream cheese in a large mixing bowl and stir until well-combined. Add the sour cream and taco seasoning and stir again. Add half the cheese and stir once more.

Step 5

Transfer to a 2-quart baking dish or an 8-inch square pan. Top with the remaining cheese. Bake for 25-30 minutes until the cheese has melted and the edges are bubbling.

Step 6

Serve warm with plenty of tortilla chips. Top with chopped lettuce, tomatoes, and olives, if desired before serving. Enjoy!