Description
This warm, creamy, and cheesy chicken nacho dip is the ultimate party pleaser. Packed with bold Tex-Mex flavors, it’s perfect for game days, gatherings, or a cozy night in. Easy to make and endlessly customizable, this dip will leave everyone craving more.
Ingredients
- 1 (1-pound) loaf processed cheese food (e.g., Velveeta), cubed
- 1 (14-ounce) can diced tomatoes with green chiles (e.g., RO*TEL), drained
- 2 large chicken breasts, cooked and shredded
- ⅓ cup sour cream
- ¼ cup diced green onion
- 2 tablespoons minced jalapeño pepper (optional, or to taste)
- 1 ½ tablespoons taco seasoning mix
- 1 cup black beans, rinsed and drained
Instructions
- Prepare the Ingredients:
- Shred the cooked chicken breasts into bite-sized pieces.
- Cube the processed cheese for easy melting.
- Drain and rinse the black beans and diced tomatoes with green chiles.
- Assemble the Dip:
- In a slow cooker, combine the cubed processed cheese, diced tomatoes with chiles, shredded chicken, sour cream, green onions, jalapeño, and taco seasoning.
- Stir everything together until evenly mixed.
- Slow Cook:
- Cover the slow cooker and set it to High.
- Cook for 1–2 hours, stirring occasionally to ensure the cheese melts evenly and the flavors combine.
- Add the Final Touches:
- Once the cheese has melted and the dip is hot, stir in the black beans.
- Cook for an additional 15 minutes to heat the beans through.
- Serve:
- Serve the warm nacho dip directly from the slow cooker to keep it hot and gooey.
- Pair with tortilla chips, crackers, or fresh veggies for dipping.
Notes
- Custom Spice Level: Add more or less jalapeño and taco seasoning to control the heat.
- Vegetarian Option: Replace chicken with additional beans or diced vegetables for a vegetarian-friendly dip.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1–2 hours
- Category: Appetizer, Snack
- Method: Slow Cooker
- Cuisine: Tex-Mex