As I mentioned, the first time I served this, I made it as just a dip; people could take whatever they wanted for their chips. When I make it for my family at home, we often just dump it over the chips and eat it nacho style with lettuce, olives, tomatoes, and all the fixings. It’s also great (an less messy) wrapped up in a tortilla shell! Check out what they are saying about this recipe over at All Recipes:
“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!”
No matter what way you decide to serve it, you are going to have a happy crowd. Just be prepared to share the recipe!
Ingredients
1 (14 ounce) can Rotel diced tomatoes with green chile peppers, drained
1 (1 pound) loaf processed cheese food (such as Velveeta), cubed
2 large cooked skinless, boneless chicken breast halves, shredded
1/3 cup Daisy sour cream
1/4 cup diced green onion
1 1/2 tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste (optional)
1 cup black beans, rinsed and drained
Instructions
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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Quick Tip: Use half Velvetta and half shredded pepper jack.
Thanks again to All Recipes for this zesty recipe.