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{Slow-Cooker} Hot Corn and Black Bean Dip
Ingredients
  • 16 ounces frozen corn
  • 1 can black beans, drained and rinsed
  • 4 ounces cream cheese
  • 4 ounces shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 large or 2 small fresh jalapeño peppers, stem and seeds removed, finely minced
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
  • ½ pound bacon, cooked until crisp
  • 3 green onions, green portion only, thinly sliced
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