Hot chicken queso-nacho dip

Hot Chicken Queso-nacho Dip Recipe

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sherry monfils

By
@smonfils

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
12-16
Prep:
15 Min
Cook:
1 Hr 45 Min

Ingredients

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1
14 oz can ro*tel diced tomatoes w/ chile peppers, drained
1 lb
light velveeta cheese, cubed
2 large
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

Step-by-Step

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