Crock Pot Great Beef Great Beans Great Dip Longmeadow Farm
Get ready to elevate your snack game with this Crock Pot Great Beef Great Beans Great Dip, an irresistible crowd-pleaser from Longmeadow Farm! Packed with bold flavors, this creamy, cheesy dip combines seasoned ground beef, hearty black and pinto beans, and zesty diced tomatoes with green chilies, creating a rich and satisfying base. The addition of cream cheese, sour cream, and melted cheddar takes this slow-cooked sensation to the next level, while a hint of jalapeño (optional) adds just the right amount of heat. Perfect for game days, potlucks, or casual get-togethers, this easy-to-make crock pot dip is a guaranteed hit. Simply set it on 'warm' and serve it with crunchy tortilla chips for a sharable, dip-worthy feast that will keep guests coming back for more. Don’t forget the green onion garnish for a pop of freshness!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 10-ounce can canned diced tomatoes with green chilies
- 2 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 8 ounces cream cheese, softened and cubed
- 1 cup sour cream
- 1 medium jalapeño, diced (optional)
- 2 stalks green onions, sliced (for garnish)
- 1 bag tortilla chips (for serving)
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no longer pink, about 6-8 minutes.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Drain any excess fat from the skillet and transfer the cooked beef mixture to your crock pot.
Add the black beans, pinto beans, canned diced tomatoes with green chilies, tomato paste, taco seasoning, and optional jalapeño to the crock pot. Stir until well combined.
Add the cream cheese cubes and sour cream on top of the mixture. Do not stir; they will melt as the dip cooks.
Cover the crock pot with a lid and cook on low for 4 hours or on high for 2 hours.
After cooking time, stir the mixture thoroughly to blend in the melted cream cheese and sour cream. Add the shredded cheddar cheese and stir until fully incorporated and melted.
Keep the crock pot on the 'warm' setting for serving. Garnish with sliced green onions before serving, if desired.
Serve the dip hot with tortilla chips on the side for dipping. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 5.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
