hot chicken queso-nacho dip
(1 rating)
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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!
(1 rating)
yield
12 -16
prep time
15 Min
cook time
1 Hr 45 Min
Ingredients For hot chicken queso-nacho dip
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114 oz can ro*tel diced tomatoes w/ chile peppers, drained
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1 lblight velveeta cheese, cubed
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2 lgcooked boneless, skinless chicken breasts, shredded
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1/2 clight sour cream
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1/4 cdiced green onion
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1-1/2 Tbsptaco seasoning mix
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2 Tbspminced jalapeno pepper
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1 cblack beans, rinsed and drained
How To Make hot chicken queso-nacho dip
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1Place all ingredients, except black beans into a slow-cooker. Cover, cook on high, for 1-1/2-2 hrs, stirring occasionally.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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