hot chicken queso-nacho dip

Name: Hot chicken queso-nacho dip
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 12
Ingredients: 1 - 14 oz can ro*tel diced tomatoes w/ chile peppers, drained; 1 pound(s) light velveeta cheese, cubed; 2 large cooked boneless, skinless chicken breasts, shredded; 1/2 cup(s) light sour cream; 1/4 cup(s) diced green onion; 1-1/2 tablespoon(s) taco seasoning mix; 2 tablespoon(s) minced jalapeno pepper; 1 cup(s) black beans, rinsed and drained

(1 RATING)

55 Pinches

sherry monfils

worcester, MA

Updated on Sep 15, 2013

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!

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prep time 15 Min

cook time 1 Hr 45 Min

method ---

yield 12-16 serving(s)

Ingredients

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

How To Make hot chicken queso-nacho dip

Step 1

Place all ingredients, except black beans into a slow-cooker. Cover, cook on high, for 1-1/2-2 hrs, stirring occasionally.

Step 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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