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Slow Cooker Black Bean Dip

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Rating: 5/5 5 stars
1 review

ready in: 2-5 hrs
serves/makes:   8

recipe id: 47449
cook method: crock pot

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1 can (15 ounce size) refried black beans
1/2 cup chunky salsa
1/2 cup cream cheese
1/2 cup shredded pepperjack or Monterey Jack cheese
1/2 teaspoon cumin
1/2 cup chopped cilantro or green onion


Combine refried beans, salsa, cream cheese, cheese and cumin in 1 1/2-quart slow cooker. Cover and cook on HIGH for 1 1/2 to 2 hours or until hot, stirring once after 1 hour. Stir in cilantro. (Dip will stay warm in covered slow cooker for 2 hours).

Serve with baked corn tortilla chips and red, green and yellow bell pepper strips.

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144 calories, 8 grams fat, 12 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I made this VERY spicy with hot salsa and some minced canned jalapenos. Awesome! Had some leftover (made a double batch) and used it as a spread on tortillas with some grilled chicken. Again, awesome!