Hot Dip
Ideal for a heavy appetizer. Add chicken to make it an entree.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- chips
- 1 cube butter
- 2 cans black beans (drained)
- 2 pkg cream cheese
- 2 cans corn (drained)
- 2 cans diced tomatoes (i like tomatoes with sweet onion but does not matter)
- hot sauce to taste (a few shakes)
- 2 t chilli powder
- 1/2 t garlic powder
- 1 t onion powder (use 2 t onion flakes)
- 1/4 c brown sugar
- Carbohydrate 256.850503330623 g
- Cholesterol 984.86 mg
- Fat 423.322735672921 g
- Fiber 14.678054400562 g
- Protein 47.7252929619253 g
- Saturated Fat 228.260274594211 g
- Serving Size 1 1 Serving (1376g)
- Sodium 3984.79339186274 mg
- Sugar 242.172448930061 g
- Trans Fat 45.3203529451477 g
- Calories 4901 calories
Cook in crock pot until thickened about 3 hours. I usually use this as a main course and when I do I add diced chicken. Eat with corn chips or tall chips.
