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Crockpot Chili Dip Recipe

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This Crockpot Chili Dip combines hearty chili, cream cheese, salsa, cheddar, and warm spices into a rich and creamy appetizer. The slow cooker makes it easy to prepare and keeps the dip warm for game days, parties, and casual gatherings.

Ingredients

  • 2 cups prepared chili
  • 8 ounces cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin, optional
  • 1 jalapeno pepper, finely chopped, optional
  • 2 green onions, sliced, optional
  • 2 tablespoons chopped fresh cilantro, optional
  • Tortilla chips, for serving

Instructions

  1. Lightly coat the inside of the crockpot with nonstick cooking spray.
  2. Add the prepared chili, cubed cream cheese, and salsa to the slow cooker.
  3. Add the chili powder, garlic powder, and ground cumin if using. For additional heat, stir in the finely chopped jalapeno.
  4. Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours.
  5. Stir occasionally as the dip cooks, especially after the cream cheese begins to soften. Continue stirring until the cream cheese is fully incorporated into the chili.
  6. Toward the end of cooking, add the shredded cheddar cheese. Stir until completely melted and the dip is smooth, creamy, and hot throughout.
  7. Switch the slow cooker to the warm setting for serving. Garnish with green onions, cilantro, additional cheddar, or sliced jalapenos if desired.
  8. Serve warm with tortilla chips for dipping.

Notes

  • Use a thick homemade or canned chili for a hearty dip that is easy to scoop. Beef, turkey, chicken, bean, or vegetarian chili can be used.
  • For a spicier dip, add chopped jalapenos, hot salsa, cayenne pepper, crushed red pepper flakes, or Pepper Jack cheese.
  • For extra cheese, increase the cheddar or combine it with Monterey Jack, Pepper Jack, or a Mexican-style cheese blend.
  • Drained black beans or corn can be added for additional texture. Drain canned ingredients thoroughly to prevent a watery dip.
  • For smoky flavor, add smoked paprika or finely chopped chipotle pepper in adobo sauce.
  • Keep the finished dip on the slow cooker’s warm setting during serving and stir occasionally to maintain a creamy consistency.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat leftovers in the slow cooker on low or microwave smaller portions in short intervals, stirring regularly.
  • If the refrigerated dip is too thick, stir in a small amount of salsa or milk while reheating.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-chili-dip-recipe/