Southwestern Chicken Nacho Dip

This hearty crowd-pleasing dip, seasoned with southwestern spices and sun-dried tomatoes from our Taste the Seasons Gazpacho mix, takes almost no time to assemble into a slow cooker. Serve as a hot dip with tortilla chips at your next tailgating party, Cinco de Mayo celebration or pot luck.


2 cups cooked skinless, boneless chicken, shredded

1 pound processed cheese food, shredded or cubed

1 package Taste the Seasons Gazpacho mix

1 (15.25 ounce) can black beans, rinsed and drained

1 (4 ounce) can chopped green chile peppers

1/4 cup green onions, sliced

1 cup sour cream


Place all ingredients into a slow cooker and stir to mix. Cover and cook on high for 1-2 hours until the cheese has melted, stirring occasionally. Serve hot with tortilla chips.

Note: Use a rotisserie or leftover cooked chicken for ease.

Makes 2 quarts