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Warm Chicken Nacho Dip Recipe

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This recipe for Warm Chicken Nacho Dip, by , is from My Koch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 (14 oz.) can diced tomatoes with green chile peppers (such as RO*TELŪ), drained
1 (1 lb.) loaf Velveeta cubed
2 large cooked skinless, boneless chicken breast halves, shredded
1/3 c. sour cream
1/4 c. diced green onion
1 1/2 T. taco seasoning mix
2 T. minced jalapeno pepper, or to taste (optional)
1 c. black beans, rinsed and drained

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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