Why You’ll Love This Recipe
- Crowd-Pleasing: A hearty, flavorful dip that’s always a hit at parties.
- Easy Preparation: Made in a slow cooker, allowing you to set it and forget it.
- Customizable Heat: Adjust the spiciness by varying the amount of jalapeños.
Ingredients
- 1 (1-pound) loaf processed cheese food (such as Velveeta), cubed
- 1 (14-ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
- 2 large cooked skinless, boneless chicken breast halves, shredded
- ⅓ cup sour cream
- ¼ cup diced green onion
- 2 tablespoons minced jalapeño pepper, or to taste (Optional)
- 1½ tablespoons taco seasoning mix
- 1 cup black beans, rinsed and drained
Directions
- Place all ingredients except black beans into a slow cooker.
- Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, about 1 to 2 hours.
- Stir in black beans and cook for an additional 15 minutes until heated through.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Servings: Approximately 20
Variations
- Spicy Kick: Increase the amount of minced jalapeño or add a dash of hot sauce.
- Cheese Blend: Mix in some shredded cheddar or pepper jack cheese for added flavor.
- Vegetarian Option: Omit the chicken and add more black beans or corn for a vegetarian version.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of milk if the dip has thickened.
- Freezing: Not recommended due to the texture changes in cheese and sour cream upon thawing.
FAQs
Can I use a different type of cheese?
A: Yes, you can substitute Velveeta with a block of cream cheese or a blend of shredded cheeses.
Is this dip spicy?
A: The spiciness can be adjusted by varying the amount of jalapeños added.
Can I make this dip ahead of time?
A: Yes, prepare the dip and store it in the refrigerator. Reheat before serving.
Conclusion
This Outrageous Warm Chicken Nacho Dip is a flavorful and easy-to-make appetizer that’s sure to be a hit at your next gathering. With its creamy texture and customizable heat level, it caters to a variety of tastes.
Print
Outrageous Warm Chicken Nacho Dip
A creamy, cheesy dip combining Velveeta, shredded chicken, tomatoes with green chiles, black beans, and taco seasoning. Perfect for game day, potlucks, or casual gatherings, and made easily in a slow cooker.
- Total Time: 1 hour 35 minutes
- Yield: undefined
Ingredients
1 (1-pound) loaf processed cheese food (such as Velveeta), cubed
1 (14-ounce) can diced tomatoes with green chile peppers (such as RO*TEL), drained
2 large cooked skinless, boneless chicken breast halves, shredded
⅓ cup sour cream
¼ cup diced green onion
2 tablespoons minced jalapeño pepper (optional, to taste)
1½ tablespoons taco seasoning mix
1 cup black beans, rinsed and drained
Instructions
- Place all ingredients except black beans into a slow cooker.
- Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot (about 1 to 2 hours).
- Stir in black beans and cook for an additional 15 minutes until heated through.
Notes
Adjust spiciness by varying the amount of jalapeños or adding hot sauce.
Mix in shredded cheddar or pepper jack cheese for a cheesy variation.
For a vegetarian version, omit the chicken and add more black beans or corn.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
