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Warm Nacho Dip

Warm Chicken Nacho Dip

by Shannon Joyce, Account Coordinator

This “jazzed up” version of classic queso dip is perfect for football games, tailgating, and potlucks!


1 14-ounce can of diced tomatoes with green Chile peppers, drained

1 16-ounce loaf of processed cheese

2 large, cooked skinless and boneless chicken breast halves, shredded

1/3 cup sour cream

¼ cup diced green onion

1 ½ tablespoons taco seasoning

2 tablespoons minced jalapeno pepper (optional)

1 cup of black beans, rinsed and drained


Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans and cook 15 more minutes to reheat.

If the dip gets too thick, you can thin with small amounts of milk.

Recipe courtesy of All Recipes.

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