It’s that time of year when the world falls in love and potlucks abound.
The festivities can add a lot of crazy to your already full schedule, so it’s important to have a dish that’s 1) ridiculously easy and 2) ridiculously yummy.
We’ve got both of those covered with this little gem.
I don’t know exactly where this bean dip came from, but if I had to guess, I’d say from bean dip heaven. It’s been in the family for years-I can’t remember a Bear Lake summer or a New Years appetizer dinner without it. And I have to tell you, I’ve never brought it ANYWHERE without someone asking me what’s in it and if they can have the recipe. It’s just that good.
And there’s a good chance you already have just about everything you need to make it sitting in your sweet little pantry right now.
Crockpot Texas Bean Dip
1 lb. ground beef, browned and drained
1 c. ketchup
2 cans (15 oz each) kidney beans, rinsed and drained
2 cloves garlic
2 t. cumin
2 T. chili powder
2 c. grated cheddar cheese
Tabasco to taste
Salt and pepper to taste
Combine all ingredients in crockpot except beans and cheese. Cook on low for two hours. Add beans and cheese and cook one more hour on low. Serve warm with chips.