As far as I’m concerned, every party should center around a pot of warm, gooey cheese dip and a bowl of crunchy tortilla chips. I mean, how can you even call it a party without some chips and dip? The recipe below is simple to make in a slow cooker and is always a crowd-pleaser.
You can make this dip vegetarian by doubling the beans and leaving out the chicken. Serve it right in the slow cooker, set to “keep warm,” and your guests won’t leave until the pot is empty. Just make sure you've got lots of chips on hand.
1 to 2 jalapeño peppers, diced (remove the seeds for a milder version)
1 (12-ounce) can evaporated milk
2 tablespoons cornstarch
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded cooked chicken breast
2 tablespoons chopped cilantro
In a slow cooker, combine the cheese, tomatoes, green chiles, jalapeño, evaporated milk, and cornstarch. Cover and cook on low heat for 2 hours.
Stir the cheese mixture until smooth and then add the beans, and the chicken. Cover and cook for 15 to 30 minutes longer, just until the beans and chicken are heated through.
