Outrageous Warm Chicken Nacho Dip

Outrageous Warm Chicken Nacho Dip

241 Reviews 16 Pics
  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
brightlightz
Recipe by  brightlightz

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. 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.

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Reviews (241)

Rate This Recipe
Sarah Jo
305

Sarah Jo

This is one of my favorite recipes to serve during football season. I usually do half Velveeta, half sharp cheddar. I will serve it with homemade lime-chili tortilla chips and the bottle of Frank's Hot Sauce. NOTE: Use homemade taco seasoning if you can. It's better than the pre-packaged stuff by a mile. I found Bill Echols is the best from this site.

Christina
240

Christina

DELICIOUS!!!! Made this for our weekly "dip night", and we totally tore it up! I didn't use the optional chopped jalapenos because my 2 year old was eating this as well. Oh, and I did use the mild rotel instead of the regular to cut a little heat (again, for the little guy). I also added the beans in with the rest of the ingredients instead of waiting until the end and they cooked up fine with no mushiness or breakage. This dip is a new favorite in my house! Thanks for posting. :)

Pixie60
199

Pixie60

This is just awesome. I had purchased the ingredients to make this for a picnic this weekend and planned on a double batch. Picnic was rained out but I really wanted to try the recipe. Had not bought the jalapenos because kids and wimpy adults were in on the original plan. Any other time we a re big on thos little peppers. I did up the amount of black beans just a bit because we love them and visually it looked more balanced color and texture wise. Did put the beans in at the beginning too. Will use this recipe again for sure with some fresh peppers and probably regular onion chopped coarse versus the little green ones. Probably will also try it with other meat options although chicken is my fav. I think it would be great as a filling for a wrapped in tortillas baked enchilada style dish but would then probably cut back on the Velveeta style cheese so it is a bit firmer. The recipe as is, IS the bomb for a dip. My husband and I are in heaven with a huge batch of this dip all to ourselves!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 8.7 g
  • 3%
  • Protein
  • 18.6 g
  • 37%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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