Slow Cooker Black Bean Dip


PREPARATION 5 mins, COOK TIME 8 hr, SERVES 8 servings,     CALORIES 270 kcal

A perfect party appetizer for the holidays, this black bean dip lets the flavors develop in the Crockpot slow cooker and finished in the oven.


Black Beans

  • 2 cups dried black beans rinsed and free of debris
  • 4 cups water
  • 2 cups low-sodium vegetable broth
  • 1 medium sweet onion (300g), minced
  • 2 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 2 ounces sharp cheddar plus extra for serving


  • Sharp Cheddar Cheese for serving
  • Avocado for serving
  • Onion for serving
  • Tortilla Chips for serving


  1. In a Crockpot Slow Cooker, combine the ingredients for the beans. Cover and turn on low. Let cook for 8 hours or until beans are tender. If liquid absorbs before the beans are soft, add 1 cup at a time until the beans are soft. Once beans are done, drain and reserve any extra liquid.
  2. Preheat oven to 400˚ F. Using a potato masher, mash the the beans until most of the beans are paste consistency but leaving a few bean pieces- the consistency is up to you- add leftover drained liquid as needed. Stir in the cream cheese and 2 ounces of cheddar cheese. Transfer to an 8×8 baking dish and cover with more cheese as desired.
  3. Transfer the baking dish to the oven and bake until the cheese is melted and slightly browning, 20 minutes. Place under the broiler to brown cheese faster, if desired.
  4. Serve the black bean dip with tortilla chips, sliced avocado, onions, tomatoes, more cheese, and/or salsa as desired.

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