Erick's Bean Dip

Ingredients

1 x 16oz jar of picante sauce of your preferred heat

1 x 8oz package of cream cheese

1 x 8oz tub of sour cream

1 x 12oz package of American cheese slices

1-2 x 32oz cans of refried beans dependent on preferred ratio of beans to cheese (can be partially replaced with black beans if desired)

Seasoning to taste:

Salt

Garlic powder

Onion powder

Cayenne powder

Optional (my preferred way):

2-4 habanero peppers

4-8oz / 113-226g of shredded cheese (you'll get better results shredding it yourself from a block though pre shredded does work in a pinch)

1 can Ro Tel or diced hatch green chilies

Directions

1. For a smooth dip I add add any non melting solid items (picante sauce, habaneros, ro tel, hatch chilis) to a food processor or blender and blend until smooth

2. Spray oil onto your crock pot

3. Mix together all ingredients in crockpot. Works best if you rip up the American cheese slices and cut up the cream cheese when adding

4. Stir regularly on medium heat settings. Once it is all hot, melted, and thoroughly mixed leave it on warm settings

Note: the crockpot takes quite a while. If I'm in a hurry I heat everything in a pot on the stove first then transfer it to the crockpot to keep warm

Nutrition

• Calories: lots