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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1 (14 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (1 pound) loaf
processed cheese food (such as Velveeta®), cubed
cooked skinless, boneless chicken breast halves, shredded
diced green onion
1 1/2 tablespoons
taco seasoning mix
minced jalapeno pepper, or to taste
black beans, rinsed and drained
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.
I have not made this dip my question (maybe a dumb one haha) but are we talking canned black beans? or the dry ones an you have to cook them first?
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. :)
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!
Took this dip to a party last night and everyone raved about it. I tried to use light ingredients where I could (cheese, sour cream) to lighten up the calorie/fat load. Instead of jalapenos, I used a hotter variety of taco seasoning and the Original RoTel and it was perfect for what I was looking for spice-wise. My dip only took about 45 minutes to get hot in my Crockpot. This is my new go-to recipe for anytime I need to bring a dish to anything.
This is really good. The only things I did differently were to marinate the chicken in a chipotle lime marinade for a few hours, and I subbed refried beans for the black beans. I only did this because my husband doesn't care for black beans, and the only change I think it made was instead of whole beans in the dip I ended up with a creamier, thick concoction. I would definitely make this again; it's a good twist on the nachos I usually make.
I doubled this, using one can mild Rotel, one hot, and ground beef instead of chicken. Also added spicy Velveeta (the entire block), Chipotle Taco seasoning, sautéed red onions instead of green, can of Green Chiles instead of Jalapeno and a very large can of black beans.
AMAZING. I found this recipe searching for a quick slowcooker dip to make. I have a 3qt slow-cooker (I think) and it filled it up to the top! (I bought 2lb of chicken breast but only used half, then the next day I put in the remainder of the ckn in it to eat in tacos).
____I modded recipe slightly here is what I did:________
cooked 2lb chicken in skillet then shredded it.___
added that+ 2 packages of mexican velveeta,___
1 can diced tomatoes w chiles,___
1 can refried beans,___
1 can mexican beans,___
Bill Echol's Taco Seasoning I (from this site),___
1/3 c sour cream.___________
I put it all in slow cooker on high for about an hour and a half to make sure it was hot, it was DELICIOUS. Not spicy at all it was perfect. Thank you for this recipe!!!!!_________
edit: I made this again with my "epic slow cooker mexican chicken" recipe instead of plain chicken and it was unreal. unreeeeaaaaal! ****edit*** I made this again, but used 2 cans of chili instead of mexican beans& refried beans, and it tasted just as good if not better! ****update 4/2/12*** Made this AGAIN, this time around was the BEST yet: used big brick of velveeta queso blanco, 1 can hot chili, 1 can mild chili, 1 can diced tomatoes, bill echols taco seasoning recipe, some of my mex ckn, sour cream. In the words of the Miz: aweeesommmeeee
* Percent Daily Values are based on a 2,000 calorie diet.
Outrageous Warm Chicken Nacho Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 122
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