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  • Crock-Pot Warm Dip Mix, Southwest Santa Fe, 2.00 Ounce (Pack of 12)Crock-Pot Warm Dip Mix, Southwest Santa Fe, 2.00 Ounce (Pack of 12) 2.00 Ounce (Pack of 12)
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Nutritional Information


Onion, tomato, sweet corn, green bell pepper, red bell peppers, chili powder (chili peppers, salt, spices, silicon dioxide), New Mexico chili peppers, salt, spices, garlic, parsley flakes.



  • You Will Need
    • 1 pkg. dip mix (included)
    • 6 oz. cream cheese, softened
    • 1 15 – 15.5 oz. can black beans (do not drain)
    • 1 ½ cups (6 oz.) shredded sharp cheddar cheese
  • I don’t have any black beans. What other beans can I substitute?
    Other canned beans good for this dip include pinto and small kidney beans.
  • I don’t have a small Crock-Pot® slow cooker! How can I make this dip?
    You can make this dip in the oven using the following instructions:

    1. Preheat oven to 250F.
    2. Follow mixing directions as noted on package, but place dip mix in a 1 – 2 quart oven-safe baking dish. Cover with lid or aluminum foil and heat for 1 hour.
    3. Stir well before serving.
  • Can I use a different kind of cheese?
    Yes, you can use other cheeses than cheddar, but make sure they melt well, like Monterey jack or gruyere. Processed cheese foods like Velveeta are not recommended.
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