Man Dip - Husband Approved Cheese Dip

I've been going through withdraws. Cooking withdraws. Blogging withdraws. Eating withdraws. {I know, you didn't believe that last one for a second, did ya?!}
No, but seriously. I have been a busy bee the last few weeks. We had company for a week then I was out of town for work for a week. Those two things didn't leave much time for cooking.

Anyways, I have been dying to share this manly recipe with you. It's husband approved. It's man-cave approved. It's game day approved! It's...

Man Dip

This dip was kind of a beautiful accident. One day last fall, we had some people over for a football watch party and we made cheese dip in the slow cooker. We had some cooked and seasoned chicken leftover, so we chopped it up and threw it in. Then we added a can of drained black beans. And so on and so forth. By the end, we had this meaty, chunky, cheesy dip that Chris determined was "Man Dip." {I can hear Tim the Tool Man Taylor grunting as I'm typing this!}

Man Dip - Husband Approved Cheese Dip

32 oz block 2% Velveeta

2 - 12.5oz cans white chunk chicken, drained (or two cooked chicken breasts, chopped)

1 package taco seasoning

1 can black beans, drained and rinsed

2 - 14 oz can original Rotel (don't drain)

8 oz fat free sour cream

2 tsp cayenne pepper

1 tsp cumin

1 T diced jarred jalapeños

Turn crock pot on high. Cut the Velveeta in to small chunks and place in the crock pot to start melting. Add the rest of the ingredients, stirring to combine. It will take a little while for the cheese to melt and for everything to incorporate. Continue checking and stirring until desired thickness is achieved.
*To speed things up, place cubed Velveeta in a microwave safe bowl and microwave before transferring to slow cooker and adding remaining ingredients.

Serve the man dip with chips, rolled up in a tortilla, or poured over nachos. 

Either way, you've got a great party food and a crowd pleaser.