Chicken Nacho Dip

Chicken Nacho Dip


1 can 16 oz. Mrs. Miller’s Hot or Mild Chunky Salsa
8 oz. cream cheese, cubed
8 oz. Velveeta cheese, cubed
1 cup cooked chicken, diced
1/4 cup sweet onion, finely chopped
1-1/2 Tbsp. taco seasoning
2 Tbsp. jalapeno pepper, seeded and minced
1 can 15.5 oz. black beans, lightly drained


Place all ingredients into a medium crock pot. Cook on high for about 1 hour, stirring occasionally until cheese has melted and dip is hot. Cook on low for up to an hour until ready to serve.