Crockpot Chili Cheese Dip

A warm, creamy party dip combining ground beef, canned chili, tomatoes with green chiles, and melted processed cheese. It cooks in the slow cooker and makes about 8 to 10 appetizer servings.

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Prep Time 10

Cook Time 1

Total Time 2

Servings: 8 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound Lean ground beef
1 15-ounce can Prepared chili with or without beans
1 10-ounce can Diced tomatoes with green chiles, undrained
1 pound Velveeta or similar processed American cheese, cut into cubes

For Serving

As needed Tortilla chips

Optional Additions

2-3 tablespoons Finely diced onion, sautéed with the beef
1/2 teaspoon Chili powder or cumin for mild canned chili

Garnishes

As desired Sliced jalapeños, chopped green onions, sour cream, or cilantro

Method

Step-by-Step

Brown the lean ground beef in a skillet over medium heat, breaking it into small crumbles as it cooks. Continue for about 7 to 10 minutes, until no pink remains, then drain the excess fat thoroughly.
Transfer the drained beef to the slow cooker. Add the prepared chili, undrained diced tomatoes with green chiles, and cubed processed cheese.
Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until the cheese is completely melted and the mixture is smooth. For a faster option, cook on HIGH for approximately 45 to 60 minutes, stirring several times.
Switch the slow cooker to WARM for serving and stir occasionally. If the dip becomes too thick while it sits, stir in 1 to 2 tablespoons of milk.
Spoon the hot dip into individual bowls or serve directly from the slow cooker with tortilla chips. Add jalapeños, green onions, sour cream, or cilantro just before serving.

Notes

Cut the cheese into small cubes for quicker, more even melting. Drain the beef well because excess grease can make the dip oily. Chili with beans makes a thicker, heartier dip, while chili without beans creates a smoother cheese-dip texture.