Crockpot Dip Recipes

why make this recipe

This Crockpot Taco Dip is quick and tasty. You can set the slow cooker and forget it. It works well for parties, game nights, or a simple snack. It uses common ingredients and needs little effort.

introduction

This recipe uses cream cheese, shredded cheese, tomatoes with green chilies, black beans, corn, and taco seasoning. It cooks slowly and stays warm for a long time, so guests can dip all evening. If you like other slow cooker meals, you may also enjoy similar comfort recipes from this collection: best crockpot soup recipes.

how to make Crockpot Taco Dip

1. Put the cream cheese in the slow cooker and let it soften a little.
2. Add the shredded cheese, diced tomatoes with green chilies, black beans, corn, and taco seasoning.
3. Stir everything so it mixes.
4. Cover and cook on low for 2 to 4 hours until it is warm and melted.
5. Stir now and then and taste. Add salt or more seasoning if you want.
   For more easy slow cooker ideas, see this list of simple crockpot meals: easy crockpot meals.

Ingredients :

8 oz cream cheese, 1 cup shredded cheese (like cheddar or mozzarella), 1 can diced tomatoes with green chilies, 1 can black beans, rinsed and drained, 1 cup corn, frozen or canned, 1 packet taco seasoning, Optional toppings: sour cream, green onions, jalapeños

Directions :

1. In a slow cooker, combine cream cheese, shredded cheese, diced tomatoes with green chilies, black beans, corn, and taco seasoning.
2. Stir to mix well.
3. Cover and cook on low for 2-4 hours or until heated through.
4. Stir occasionally and adjust seasoning as desired.
5. Serve warm with tortilla chips or vegetables, and top with optional toppings if desired.
   You can also browse easy crockpot chicken recipes if you want a main course to go with this dip: easy crockpot chicken recipes.

how to serve Crockpot Taco Dip

Serve the dip warm. Put it in a bowl on the table or keep it in the slow cooker on the warm setting. Offer tortilla chips, sliced bell peppers, carrot sticks, or celery for dipping. Add sour cream, chopped green onions, or jalapeños on top for more flavor.

how to store Crockpot Taco Dip

Let the dip cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. To reheat, warm it in a microwave or in the slow cooker on low until hot, stirring now and then.

tips to make Crockpot Taco Dip

• Use room temperature cream cheese so it melts faster.
• Stir the dip once or twice while cooking to keep it smooth.
• If the dip is too thick, add a splash of milk to thin it.
• Taste before serving and add salt or more taco seasoning if needed.
• Keep the slow cooker on warm so the dip stays hot for guests.

variation (if any)

• Make it spicy: add chopped jalapeños or a dash of hot sauce.
• Make it meaty: add cooked ground beef or shredded chicken.
• Make it vegetarian: use extra beans and cheese, and add bell peppers.
• Change cheeses: use pepper jack for heat or Monterey Jack for creaminess.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes. The dip will be a bit less rich but still tasty.

Q: Can I make this ahead of time?
A: Yes. Make it a few hours before and keep it in the slow cooker on warm, or refrigerate and reheat before serving.

Q: How long does it stay good in the slow cooker on warm?
A: It can stay on warm for a few hours, but check and stir it often to keep texture and taste.

Q: Can I freeze this dip?
A: You can freeze it, but the texture of some cheeses may change. Thaw in the fridge and reheat gently.

Conclusion

For another tried slow cooker taco dip you can compare to this recipe, see this version from The Chunky Chef: Ultimate Slow Cooker Taco Dip – The Chunky Chef.

Crockpot Taco Dip

This easy and tasty Crockpot Taco Dip is perfect for parties and game nights, combining creamy ingredients with flavorful taco seasoning for a crowd-pleasing snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Tex-Mex

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz cream cheese Use room temperature for easier melting.
• 1 cup shredded cheese (like cheddar or mozzarella) You can also use pepper jack for added heat.
• 1 can diced tomatoes with green chilies
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 packet taco seasoning

Optional Toppings

• to taste sour cream
• to taste green onions, chopped
• to taste jalapeños, chopped

Method

 

Preparation

1. Put the cream cheese in the slow cooker and let it soften a little.
2. Add the shredded cheese, diced tomatoes with green chilies, black beans, corn, and taco seasoning.
3. Stir everything so it mixes.

Cooking

1. Cover and cook on low for 2 to 4 hours until it is warm and melted.
2. Stir occasionally and taste. Add salt or more seasoning if desired.

Serving

1. Serve the dip warm with tortilla chips, sliced bell peppers, carrot sticks, or celery for dipping. Top with optional toppings if desired.

Notes

Use room temperature cream cheese for easier melting. If the dip is too thick, add a splash of milk to thin it. Keep the slow cooker on warm to maintain the temperature for guests.