Crockpot Chili Cheese Dip

This crockpot chili cheese dip is perfect to make on a big game day or for parties and potlucks! It is a loaded cheese dip with tons of flavor.

This chili cheese dip is so easy to make in your crockpot or slow cooker. I love making this dip for gamedays, potlucks, and parties. I always get a ton of compliments on this dip!

I promise that this dip will disappear in no time. It is great with tortilla chips, potato chips, or corn chips. It’s not just your basic cheese dip.

Ingredients

For this recipe, you will need:

• Canned chili: You can use with or without beans, whatever your preference is. I used Hormel.
• Cream cheese: You’ll need one block of cream cheese. Full fat is best for making the dip with.
• Velveeta: You’ll need the smaller box of Velveeta (16 ounces).
• Diced tomatoes with chiles: Such as Rotel. I used my local grocery store’s brand. You’ll want to add these with their juices, do not drain.
• Cheddar: You’ll need one cup of shredded sharp cheddar.
• Smoked paprika (optional): If you like, try adding a teaspoon of smoked paprika.

How to make this recipe

Spray your crockpot or slow cooker with non-stick spray.

Next, cube your Velveeta and distribute it evenly on the bottom.

Add the canned chili, cream cheese, and diced tomatoes with green chiles (do not drain). Add the smoked paprika, if desired and then the cheddar.

Cook on high for 2 to 2 ½ hours while stirring occasionally.

Tips for this recipe

• Be sure to cube your Velveeta so it melts evenly.
• If you like your cheese dip really spicy, pick a spicy chili or add a bit of hot sauce.
• You can use your favorite chili with or without beans.

Other party recipes:

• Crockpot Veggie Loaded Beef Chili
• Creamy Green Avocado Dip
• Copycat Wendy’s Chili (Crockpot Recipe)
• Dip for Doritos
• Lipton Spinach Dip
• Copycat Freebird’s Queso

Crockpot Chili Cheese Dip

Audrey

This crockpot chili cheese dip is perfect to make on a big game day or for parties and potlucks! This dip is a loaded with flavor.

4.82 from 16 votes

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Prep Time 5 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 5 minutes mins

Course Appetizer

Cuisine American

Servings 12 servings

Calories 118 kcal

Equipment

• ▢
  Crockpot or slow cooker

Ingredients

  

1x2x3x

• ▢ 1 can chili your favorite brand, about 15 ounces
• ▢ 1 block Velveeta the smaller block, about 16 ounces
• ▢ 1 block cream cheese about 8 ounces
• ▢ 1 cup shredded cheddar
• ▢ 1 can diced tomatoes with green chiles do not drain, about 10 ounces
• ▢ 1 teaspoon smoked paprika optional

Instructions

 

• Spray your crockpot or slow cooker with non-stick spray.
• Next, cube your Velveeta and distribute it evenly on the bottom.
• Add the canned chili, cream cheese, and diced tomatoes with green chiles (do not drain). Add the smoked paprika, if desired and then the cheddar.
• Cook on high for 2 to 2 ½ hours while stirring occasionally.

Notes

• Be sure to cube your Velveeta so it melts evenly.
• If you like your cheese dip really spicy, pick a spicy chili or add a bit of hot sauce.
• You can use your favorite chili with or without beans.

 

Nutritional information is an estimate only.

Nutrition

Serving: 1 servingCalories: 118kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 252mgPotassium: 205mgFiber: 2gSugar: 1gVitamin A: 338IUVitamin C: 4mgCalcium: 95mgIron: 2mg

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