Description
Warm Chicken Nacho Dip is a creamy slow cooker dip made with shredded chicken, melted cheese, tomatoes with green chiles, beans, and spices. It is a hearty party appetizer perfect for game days and gatherings.
Ingredients
Scale
- 1 (1 pound) loaf processed cheese food (Velveeta), cubed
- 1 (14 ounce) can diced tomatoes with green chile peppers, drained
- 2 large cooked skinless boneless chicken breast halves, shredded
- 1/3 cup sour cream
- 1/4 cup diced green onion
- 2 tablespoons minced jalapeno pepper (optional)
- 1 1/2 tablespoons taco seasoning mix
- 1 cup black beans, rinsed and drained
Instructions
- Gather all ingredients.
- Stir processed cheese, diced tomatoes with green chiles, shredded chicken, sour cream, green onion, jalapeno, and taco seasoning together in a slow cooker.
- Cover and cook on High, stirring occasionally, until cheese melts and dip becomes hot, about 1 to 2 hours.
- Stir in black beans and cook until heated through, about 15 minutes.
- Serve warm with tortilla chips.
Notes
- Adjust the amount of jalapeno to control the heat level.
- Rotisserie chicken can replace cooked chicken breasts for convenience.
- Stir occasionally during cooking to keep the cheese smooth.
- Serve immediately for the best creamy texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 40 mg