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Bean Dip

I'll be honest with you...it's hard to make bean dip look appetizing.  When you open a can of brown, refried beans, what can you do to make it look good?  Not much.  But you can make it taste good!  

We're a football family, so we like making dips when we're getting ready to sit down and watch a game.  This is one of them that we make regularly.

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  • 16 ounce can refried beans
  • 8 ounce block of cream cheese, softened
  • 1 cup sour cream
  • 2 teaspoons chili powder
  • 1½ teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • pinch of cayenne pepper
  • pinch of red pepper flakes
  • 8 ounces sharp cheddar cheese, shredded
  • tortilla chips

In a medium bowl, mix together the refried beans, cream cheese and sour cream.  In a small bowl, combine and mix all the spices.  Pour the spice into the bean mixture and stir until well combined.

Spoon half of the bean mixture into your slow cooker.  Top with half of the shredded cheddar cheese.  Spoon in the other half of the bean mixture.  Top with the second half of the cheddar cheese.

Heat on low for 4 hours.  Serve with tortilla chips.

The original recipe called for a package of taco seasoning.  Since I don't like purchased seasoning packets, I adapted the recipe to call for all the spices you get from taco seasoning. 

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