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

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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.

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.