Crockpot Chili Cheese Dip

Loaded with hearty chili and gooey, melty cheese, this easy slow cooker appetizer is guaranteed to be the MVP of your next game day party!

Course Appetizer Slow Cooker

Cuisine American

Prep Time 5

Cook Time 2 20

Total Time 2 25

Servings servings

Calories 197kcal

Author Deb Clark

Equipment

1 Crockpot

Ingredients

30 ounces canned chili with or without beans (I used 2 cans of Hormel No Beans)
8 ounces cream cheese cut into cubes
1 cup salsa
2 cups cheddar cheese shredded from the block
sliced green onion or pickled jalapenos for garnish optional

Instructions

Spray the inside of a crockpot with cooking spray or use a crockpot liner.
Add the chili to the bottom of the crockpot. Next, add the cubed cream cheese, followed by the salsa.
Cover the crockpot and cook on low for two hours.
Remove the lid and stir well, making sure the cream cheese is fully melted and combined into the chili and salsa.
Add the shredded cheddar, replace the lid, and cook for another 15-20 minutes until the cheddar cheese is fully melted.
Once the cheddar is fully melted, give the dip another stir and turn the crockpot to “Keep Warm”.
Serve straight from the crockpot and enjoy!

Notes

Leftover Chili Cheese Dip is terrific over hot dogs or hamburger. This can be stored in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

Nutrition