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This delicious Mexican style dip make with cheese, beans and chicken is healthy, filled with protein and difficult to resist.
Preparation time: 15 minutes
Cooking time: 2 hours 15 minutes
Servings: 12
Ingredients:
2 large chicken breast halves, skinless, boneless, cooked and shredded
2 (8 oz.) pkg. cream cheese, cubed
3 cups shredded Colby jack cheese
1 (14 oz.) canned chopped tomatoes with green chile peppers, drained
1 cup black beans, rinsed then drained.
½ cup sour cream
1½ tbsp taco seasoning mix
3 green onions, diced
Directions:
1. Spread the cream cheese on the bottom of the slow cooker then place the tomatoes, chicken, cheese, sour cream, onions and taco seasoning on top.
2. Cover and cook on high heat setting for 2 hours until the cheese completely melts, stirring from time to time. Add the beans, cover the slow cooker then cook for another 15 minutes.
3. Serve dip with veggies (like carrots and celery) or tortilla chips. Add some milk to thin out the dip if it’s too thick, or until you get desired consistency.
