Easy Slow Cooker Bean Dip

Are you looking for any last minute recipes to serve at your Superbowl gathering this weekend? Let's face it, a bag of pretzels or over processed foods tossed on the table screams lazy party prep, but then again, who wants to spend a lot of time in the kitchen on game day? I don't! I like easy to prepare dishes and sides that don't take a lot of effort on my part, but still make a lasting impression on my guests. Bean dip is kind of a staple at any game day gathering. I'm a firm believer that a party ain't a party unless bean dip is on the spread. That's why I love these two tried and true bean dip recipes. Using just a few ingredients each and warmed in the crock pot = easy and delicious sides with minimal effort.

White Bean and Garlic Dip is a classy dip that can be spread on slices of French bread, garlic toast, crackers, and pita chips.

White Bean & Garlic Dip Ingredients:

3 cans (15 ounces) cannellini beans, drained and rinsed
1/4 cup olive oil
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Process 2 cans of beans, oil, garlic, lemon juice and zest, salt and pepper in a food processor until smooth. Scrape down sides of bowl. Add remaining beans and pulse to blend, but don't puree. You want to keep the dip at a chunky consistency.

Transfer mixture to a 1.5 to 5 quart slow cooker, cover and cook on high until heated though, about 2 hours.

Serve warm with tortilla and pita chips. Store any leftovers in an airtight container.

Refried Bean Dip should pretty much be a given on game day. There are so many ways to prepare this kind of dip, it makes it one that is universally loved. My favorite, though, is the quick and easy way of making it.

Refried Bean Dip Ingredients:


3 cans pinto beans, rinsed and drained
1/2 cup chicken broth
2 teaspoons chili powder
1 teaspoon minced garlic
1 teaspoon salt
1 can diced tomatoes w/ green chilies, drained
1/2 cup Monterey Jack cheese

Directions:

Process 2 cans of the beans, broth, chili powder, garlic and salt in a food processor until smooth. Scrape down sides of bowl. Add tomatoes and last can of beans. Pulse until blended, but do not puree smooth. You want to keep some chunky texture in the dip.

Transfer mixture to a 1.5 to 5 quart slow cooker. Cover and cook until heated though, about 2 hours on high. Sprinkle cheese over top, cover, and cook an additional 5 minutes, or until cheese is melted.

Serve warm. Store leftovers in an airtight container.


*recipes slightly adapted from Slow Cooker Revolution

 What are you favorite game day dips?