“This is my jazzed up version of warm chicken nacho dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.”
Prep: 20 m Cook: 1 h 15 m Ready In 1 h 35 m
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To make this Warm Chicken Nacho Dip, You’ll need the following Ingredients:
Ingredients:
1 (14 ounces) can diced tomatoes with green chile peppers (such as RO*TEL(R)), drained
1 (1 pound) loaf processed cheese food (such as Velveeta(R)), 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:
1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper in 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Warm Chicken Nacho Dip
"This is my jazzed up version of warm chicken nacho dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste."
- 1 (14 ounces) can diced tomatoes with green chile peppers (such as RO*TEL(R)), drained
- 1 (1 pound) loaf processed cheese food (such as Velveeta(R)), cubed
- 2 large cooked skinless, boneless chicken breast halves, shredded
- 1/3 cup sour cream
- 1/4 cup diced green onion
- 1 1/2 tbsp taco seasoning mix
- 2 tbsp minced jalapeno pepper, or to taste (optional)
- 1 cup black beans, rinsed and drained
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1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper in 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.
