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This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.
Prep: 20 mins
Cook: 1 hr 15 mins
Total: 1 hr 35 mins
Servings: 12
Ingredients
- 1 (14 ounce) can Tomatoes, red, ripe, canned, with green chilies
- 1 (1 pound) loaf Velveeta, loaf
- 2 large Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
- ⅓ cup Cream, sour, cultured
- ¼ cup Onions, spring or scallions (includes tops and bulb), raw
- 1 ½ tablespoons Ortega Mild Taco Meat Seasoning Mix NB
- 2 tablespoons Peppers, jalapeno, raw
- 1 cup Beans, black turtle soup, mature seeds, canned
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Directions
Instructions Checklist
- 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.
Cook’s Note:
If the dip gets too thick, thin with small amounts of milk.
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Credit to: allrecipes