Heather Pitts's Blog

Slow Cooker Spicy Chicken Bean Dip
October 23, 2011, 5:08 pm
Filed under: recipes

Today we had a lazy football watching day at home.  A few friends came over and this dip was a hit with everyone!

1.In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning. Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.
2.Cover and cook on low-heat setting for 2 1/2 to 3 hours. Serve immediately or keep covered on warm or low-heat setting for up to 2 hours. Just before serving, stir in cilantro. Serve dip with toasted pita wedges and/or tortilla chips.


  • Two 8 ounce tubs cream cheese with chive and onion
  • One 10 ounce can chopped tomatoes and green chile peppers
  • 1/4  cup milk
  • 1  teaspoon ground cumin
  • 1/2 teaspoon fajita seasoning
  • cups finely chopped cooked chicken
  • cups shredded American cheese (8 ounces)
  • cups shredded Monterey Jack cheese (8 ounces)
  • One 15 ounce can white kidney (cannellini) or small white beans, rinsed and drained
  • tablespoons snipped fresh cilantro (I used more than this)
  • Pita wedges, toasted, and/or tortilla chips

Leave a Comment so far
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: