Double-Layered Cheesy Jalapeño Dip
- Prep Time: 1 hour
- Cook Time: 3 to 3 1/2 hours
- Servings: 8-10
- Course: Side Dish
Get two times the heat, meat, and flavor when you make this Double-Layered Cheesy Jalapeño Dip. Easy to prepare and cook in your slow cooker, this recipe is sure to be the talk of the tailgate!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Use a Reynolds® Slow Cooker Liner for fast and easy cleanup in 8 seconds or less, guaranteed, with no soaking or scrubbing—so you can get back in the game.
Ingredients
- 6 large jalapeño chiles
- 3 cups chopped rotisserie chicken
- 10 ounces frozen corn kernels
- 11⁄4 cups sour cream
- 2 tablespoons dried oregano
- 1⁄2 teaspoon kosher salt
- 2 16-ounce cans refried beans
- 3 bunches white and green scallions, chopped
- 1 16-ounce jar green salsa
- 1 28-ounce can diced tomatoes, drained well
- 1 pound shredded cheddar cheese or Mexican blend
- Tortilla chips and raw vegetables, for serving
- Reynolds® Slow Cooker Liner
Directions
Step 1
Preheat oven to Hi-Broil. Place chilies on a foil-lined baking sheet and broil until skin is blackened, 10–12 minutes, checking often.
Step 2
Wrap foil around chilies and let sit 10 minutes.
Step 3
Scrape off loose skin and discard most of the seeds. Chop finely.
Step 4
Mix together chicken, corn, sour cream, oregano and salt.
Step 5
Place a Reynolds® Slow Cooker Liner inside a 5–61⁄2 quart slow cooker bowl as directed on package.
Step 6
Using half of each ingredient, layer beans, scallions, sour cream mixture, jalapeños, salsa, tomatoes and cheese.
Step 7
Repeat, ending with cheese.
Step 8
Cover slow cooker and cook on Low for 3–31⁄2 hours. Use Warm setting to serve.
Step 9
Serve with tortilla chips and sliced raw vegetables for dipping.
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