Cheesy Refried Bean Dip Recipe

Soak the beans in a bowl or pot overnight in 2-quarts of cold water.

Drain, then rinse the beans after soaking.

Place the beans in a slow cooker, then cover them with 2 quarts of hot water.

Cover with a lid, then cook on High for 4½ hours or on Low for 9 hours.

Once cooked, ladle out 1¾ cups of the water to reserve.

Strain remaining water by pouring beans into a colander.

Place the beans, 1 cup of reserved water, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender or food processor.

Cover the blender with lid, then blend on low speed for about 1 minute or until well blended. Add more water up to ¾ cup to thin, as desired.

Pour the mixture into a large bowl, stir in the shredded cheddar and Monterey jack.

Serve warm with tortilla chips, and enjoy!