This dip looks amazing. Get your tortilla chips and scoops ready for a real treat!
1 14oz. can diced tomatoes with green chile peppers (such as Rotel), drained
1lb. loaf processed cheese food (such as Velveeta), diced
2 large boneless, skinless chicken breast halves, shredded
1/3 C. sour cream
1/4 C. sliced green onion
1 1/2 tbsp. taco seasoning mix
2 tbsp. minced jalepeno, or to taste
1 C. black beans, rinsed and drained
Placed the diced tomatoes, processed cheese, chicken, sour cream, green onion, taco seasoning, and jalepeno 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 black beans and cook 15 more minutes to reheat.
Subscribe to:
Post Comments (Atom)
-
I was home last Tuesday prepping the pasta salad I was taking to my sister's July 4th celebration when I saw this on a rerun of the Rac...
-
This is another recipe from Taste of Home Feb/Mar 2024 issue. I did my own spin on it. I’ll note where I made changes. 24oz. frozen bread...
-
It only seems fitting to add a recipe giving homage to NASCAR's home state as a watch this weeks installment of the Sprint Cup circuit. ...
No comments:
Post a Comment