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Warm Chicken Nacho Dip Recipe

This is the classic queso 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 can be served 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.Warm Chicken Nacho Dip Recipe

Ingredients

  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (1 pound) loaf processed cheese food (like 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

  1. 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.

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