Prep: 20 mins | Cook: 1hr 15mins | Total: 1 hr 35 mins | Servings: 12 | Yield: 12 servings
I am obsessed with this Warm Chicken Nacho Dip. It is a hyped-up version of the classic queso dip. And a healthier variant, too. Pretty simple and a no-fuss that is excellent to serve as a hot-dip, or go nacho style by adding spoonfuls over crisp tortilla chips, or rolled up in a warm flour tortilla. This Dip is mouthwatering and a serious crowd-pleaser. Adjust the kick as you like and add or not some jalapeno to taste.
I prefer more cheese and more kick. I cannot tell you how much I love this dip with more spice. Every bite is satisfying – all the amazing flavors dancing inside my mouth. This Nacho Dip is a keeper and a must-try.
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INGREDIENTS
1 can of drained diced tomatoes with green chile peppers (such as RO*TEL®)
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 tbsp taco seasoning mix
2 tbsp minced jalapeno pepper, or to taste
1 cup black beans, rinsed and drained
HOW TO MAKE OUTRAGEOUS WARM CHICKEN NACHO DIP
Step 1: Add in a slow cooker the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper. Cook on high, stirring occasionally, for about 1 to 2 hours until the cheese has melted and the dip is hot.
Step 2: Add in the black beans. Stir and cook for another 15 minutes.
NOTES:
Add in a small amount of milk to thin the mixture if the dip becomes too thick.
You can use a blender to shred the chicken or a hand mixer if you are boiling or baking or grilling the chicken. As those perform well at shredding the meat in 3 seconds.
Nutrition Facts:
Per Serving: 232.3 calories; fat 13.6g 21% DV; cholesterol 60.2mg 20% DV; sodium 790.4mg 32% DV; protein 18.6g 37% DV; carbohydrates 8.7g 3% DV
Ingredients
- 1 can of drained diced tomatoes with green chile peppers (such as RO*TEL®)
- 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 tbsp taco seasoning mix
- 2 tbsp minced jalapeno pepper, or to taste
- 1 cup black beans, rinsed and drained
Instructions
Step 1: Add in a slow cooker the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper. Cook on high, stirring occasionally, for about 1 to 2 hours until the cheese has melted and the dip is hot.
Step 2: Add in the black beans. Stir and cook for another 15 minutes.
NOTES:
Add in a small amount of milk to thin the mixture if the dip becomes too thick.
You can use a blender to shred the chicken or a hand mixer if you are boiling or baking or grilling the chicken. As those perform well at shredding the meat in 3 seconds.
