12 ounces Palmetto Cheese – Original, Jalapeno, or Bacon
2 cups Chicken Breast (2 breasts), cooked and chopped
1/2 cup Sour Cream
14 ounce can Diced Tomatoes, drained
15 ounce can Black Beans, drained
1 Tbsp Taco Seasoning
Fully cook the chicken breasts and chop. You can also use leftover turkey as a substitute. Make sure to drain the tomatoes and the black beans to keep the dip from getting runny.
In a saucepan on medium heat, combine all ingredients. Stir occasionally until cheese has melted and simmer for 5 – 10 minutes. This dish also works great in the slow cooker.
Serve with nacho chips and enjoy!