Cape Gazette

Peppers Outrageous Warm Chicken Nacho Dip

By PEPPERS | Apr 03, 2014
Mama Vincente Queso Blanco


  • 2 jars of  Mama Vincente Queso Blanco (CLICK TO BUY)
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 1 1/2 tablespoons taco seasoning mix
  • 2 tablespoons minced jalapeno pepper, or to taste(optional)
  • 1 cup black beans, rinsed and drained


  1. Place the Mama Vincente Queso Blanco (CLICK TO BUY), 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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