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4.84
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18
votes
Crockpot Chili Cheese Dip
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.
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
Author:
Audrey
Cost:
$5
Equipment
Crockpot or slow cooker
Ingredients
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
serving
|
Calories:
118
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
16
mg
|
Sodium:
252
mg
|
Potassium:
205
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
338
IU
|
Vitamin C:
4
mg
|
Calcium:
95
mg
|
Iron:
2
mg