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Crock Pot Velveeta Cheese Dip
Its easy to make ultimate nacho cheese dip using a slow cooker! This crock pot cheese dip comes together with melty Velveeta, Rotel tomatoes, flavorful chicken and taco seasoning. Simply pour onto nachos for the best party and football dip EVER!
Prep Time
15
mins
Cook Time
2
hrs
Total Time
2
hrs
15
mins
Course:
Appetizer Recipes, Dip Recipes
Cuisine:
American
Servings:
12
Calories:
223
kcal
Author:
Trisha Haas - Salty Side Dish
Ingredients
1
lb
Velveeta cheese
cut into cubes
1
10 oz. can
Rotel tomatoes
2
cups
chicken
cooked and shredded or cubed
1/3
cup
sour cream
1
1.5 oz.
taco seasoning packet
2
green onions
sliced
1
can
Black Beans
drained and rinsed
tortilla chips for serving
Instructions
Pre-cook chicken and either shred or cube.
In the bottom of a crock pot, add cut up Velveeta cheese, can of Rotel tomatoes, cooked chicken, sour cream and taco seasoning and mix well.
Cover and heat on high for 45 minutes to 2 hours, mixing about every 20 minutes to avoid hot spots in the cheese.
About 15 minutes prior to serving, add can of drained and rinsed black beans and mix.
Continue cooking for 15 minutes to warm the beans.
Sprinkle nacho cheese with chopped green onions and serve warm with tortilla chips and any additional toppings.
Notes
Thin out too thick nacho cheese dip by adding a bit of heavy whipping cream or additional sour cream.
Nutrition
Serving:
1
g
|
Calories:
223
kcal
|
Carbohydrates:
13
g
|
Protein:
14
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
55
mg
|
Sodium:
974
mg
|
Fiber:
3
g
|
Sugar:
4
g