Slow Cooker Nacho Dip (Printable Version)
# What You'll Need:
→ For the Dip
01 -
1/4 cup diced green onions
02 -
2 tablespoons diced jalapeño
03 -
1 can (14 ounces) Rotel tomatoes with green chilies, drained
04 -
1 cup black beans, rinsed and drained
05 -
8 ounces cream cheese, cut into cubes
06 -
3 cups shredded cooked chicken breast
07 -
1/3 cup sour cream
08 -
3 tablespoons taco seasoning
09 -
16 ounces Velveeta cheese, cut into cubes
→ Optional Garnishes
10 -
Diced tomato
11 -
Diced jalapeño
12 -
Chopped cilantro
# Steps to Follow:
01 -
Just grab some chips or your favorite crackers and spoon the warm mixture out of the slow cooker. Toss on chopped cilantro with extra tomatoes and jalapeño, if you like.
02 -
Mix in those green onions at the end so everything blends together.
03 -
Pop the lid on your slow cooker. Let it go for 60 to 90 minutes on high. Stir midway so nothing sticks. Once everything's gooey and all the cheese is melted, you're good.
04 -
Toss the chicken, Rotel, Velveeta cubes, cream cheese, sour cream, taco seasoning, black beans, and jalapeño right into your slow cooker.
# Additional Tips:
01 -
Want it hotter? Add more jalapeño or grab the spicy Rotel.