Description
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.
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 (Optional)
- 1 cup black beans, rinsed and drained
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
Servings: 12