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hot chicken queso-nacho dip

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I wanted a hot dip w/ some spice to it and had extra chicken in the fridge, and came up w/ this. It's great for game day, or anytime you want a spicy, hot dip that's full of flavor. I serve w/ baked tortilla chips or nacho chips. You can even serve w/ some fresh cut veggies!

►
(1 rating)
yield 12 -16
prep time 15 Min
cook time 1 Hr 45 Min

Ingredients For hot chicken queso-nacho dip

  • 1
    14 oz can ro*tel diced tomatoes w/ chile peppers, drained
  • 1 lb
    light velveeta cheese, cubed
  • 2 lg
    cooked boneless, skinless chicken breasts, shredded
  • 1/2 c
    light sour cream
  • 1/4 c
    diced green onion
  • 1-1/2 Tbsp
    taco seasoning mix
  • 2 Tbsp
    minced jalapeno pepper
  • 1 c
    black beans, rinsed and drained

How To Make hot chicken queso-nacho dip

  • 1
    Place all ingredients, except black beans into a slow-cooker. Cover, cook on high, for 1-1/2-2 hrs, stirring occasionally.
  • 2
    Make sure that all the cheese is melted and dip is hot. Stir in beans. Cook additional 15 mins, stirring gently. Serve w/ baked tortilla chips, or nacho chips, or even fresh veggies.
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