Name: Outrageous Warm Chicken Nacho Dip recipe
Ingredients: 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;⅓ cup sour cream;¼ cup diced green onion;1 ½ tablespoons taco seasoning mix;2 tablespoons minced jalapeno pepper, or to taste;1 cup black beans, rinsed and drained

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Ingredients

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 ⅓ cup sour cream ¼ cup diced green onion 1 ½ tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste 1 cup black beans, rinsed and drained

Nutrition Info

232.3 calories carbohydrate: 8.7 g cholesterol: 60.2 mg fat: 13.6 g fiber: 1.8 g protein: 18.6 g saturatedFat: 7.2 g servingSize: - sodium: 790.4 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

This is my jazzed up version of 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 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.

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