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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

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.

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Cook's Note:

If the dip gets too thick, thin with small amounts of milk.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

232 calories; 13.6 g total fat; 60 mg cholesterol; 790 mg sodium. 8.7 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (585)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2009
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. Read More
(519)

Most helpful critical review

Rating: 3 stars
01/30/2015
I would rather use real cheese and fresh ingredients instead of processed foods. Turned out to be very good. Read More
(19)
784 Ratings
  • 5 star values: 625
  • 4 star values: 125
  • 3 star values: 22
  • 2 star values: 6
  • 1 star values: 6
Rating: 5 stars
09/08/2009
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. Read More
(519)
Rating: 5 stars
09/08/2009
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. Read More
(519)
Rating: 5 stars
09/14/2009
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.:) Read More
(344)
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Rating: 5 stars
09/29/2009
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! Read More
(291)
Rating: 5 stars
04/02/2012
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 Read More
(124)
Rating: 5 stars
09/14/2009
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. Read More
(85)
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Rating: 5 stars
10/05/2009
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. Read More
(77)
Rating: 5 stars
11/28/2012
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. Read More
(67)
Rating: 5 stars
11/19/2010
I made sure the tomatoes and black beans were drained very well. I also added a block of cream cheese. I think that really made the dish - it was nice and creamy and didn't have that overly Velveeta taste. I didn't have any runniness issues. I also used two cans of chicken. It was very good but I am sure it would be even better if you bought and shredded a rotisserie chicken (which I will do next time if I have time). I made it for a work function so I only added one seeded and diced jalapeno. I served black olives diced jalapenos sour cream with diced green onions and parsely and hot sauces on the side. The black olives and diced jalapenos were particularly popular. It was a huge hit and I got a lot of compliments. I cooked for 1 1/2 hours on high and 1/2 on low. The last 1/2 hour I was stirring about every 10 minutes. Thanks for a great recipe! Read More
(54)
Rating: 4 stars
11/04/2009
Delicious! I used 2 large cans of chicken to save time and didn't add any jalapenos. I think the jalapenos would add great flavor but my family cannot tolerate the heat! Read More
(40)
Rating: 3 stars
01/30/2015
I would rather use real cheese and fresh ingredients instead of processed foods. Turned out to be very good. Read More
(19)