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    You are in: Home / Recipes / Mexican Dip in Crock Pot (Oamc) Recipe
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    Mexican Dip in Crock Pot (Oamc)

    Average Rating:

    4 Total Reviews

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    • on January 18, 2010

      This was good and easy to make. I did change it up a bit due to what I had on hand. I used a 15 ounce can of petite diced tomatoes. My can of refried beans were 15 ounces and I didn't have a jalapeno. I used cheddar cheese instead of velveeta as that is what I had. I also didn't make this in the crockpot but on the stove. We enjoyed this with tortilla chips.

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    • on November 03, 2009

      This dip was a hit! I browned the ground beef with a package of taco seasoning, used two 10 oz. cans of Rotel tomatoes, 1/2 a jalapeno and one can of spicy refried beans. I took the entire recipe to a Halloween party and it was gone in no time! Thanks for sharing, Sam! **Made for PRMR**

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    • on May 20, 2008

      I used hot pork sausage instead of ground beef and it had just a little extra kick!!!! Wonderful!

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    • on April 25, 2008

      Yummy! I cut this down all the way to 5 servings and prepared it in my little crock pot. It served two hungry people! I served it with Frito's. Tasting the dip by itself you think it needs salt, but with the chips its just perfect. Very easy and delicious. I should have made more and froze it like the directions suggest. Will do next time. Thanks for posting.

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    Nutritional Facts for Mexican Dip in Crock Pot (Oamc)

    Serving Size: 1 (59 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 106.4
     
    Calories from Fat 52
    49%
    Total Fat 5.8 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 24.8 mg
    8%
    Sodium 434.8 mg
    18%
    Total Carbohydrate 4.5 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 3.0 g
    12%
    Protein 8.8 g
    17%

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