Outrageous Warm Chicken Nacho Dip

A warm, yummy, cheesy dip perfect for taking in a slow cooker to a potluck.  Serve with tortilla chips.  I doubled the recipe.


1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL�), drained 
1 (1 pound) loaf processed cheese food (such as Velveeta�), cubed 
2 large cooked skinless, boneless chicken breast halves, shredded 
1/3 cup sour cream 
1/4 cup diced green onion 
1 1/2 tablespoons taco seasoning mix  
2 tablespoons minced jalapeno pepper, or to taste (optional) 
1 cup black beans, rinsed and drained
 Directions:

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Note:  I added the black beans right away and that worked just fine.

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