Short Description
Slow Cooker Taco Dip is a rich and cheesy appetizer packed with bold taco flavors. Made with seasoned ground beef, cream cheese, Velveeta, and chunky salsa, this dip is the ultimate crowd-pleaser. Serve it warm with tortilla chips for game days, parties, or casual gatherings.
Why You’ll Love This Recipe
- Easy to Make: The slow cooker does most of the work—just dump, stir, and serve.
- Cheesy and Flavorful: A creamy, melty blend of Velveeta and cream cheese with taco-seasoned beef.
- Perfect for Entertaining: A hit at parties, tailgates, and potlucks.
- Customizable: Adjust the spice level or swap proteins for a new twist.
- Great for Meal Prep: Leftovers store well and reheat easily.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb ground beef
- 2 blocks (8 oz each) cream cheese
- 1 lb (16 oz) Velveeta, cubed
- 1 jar (16 oz) chunky mild salsa
- 1 packet (1 oz / 2 tbsp) taco seasoning
- Tortilla chips, for serving
Directions
1. Cook the Ground Beef
- In a large skillet over medium heat, cook the ground beef, breaking it up as it browns (about 8-10 minutes).
- Drain excess grease to prevent the dip from becoming oily.
2. Assemble the Dip in the Slow Cooker
- Add the cooked beef, cream cheese, cubed Velveeta, salsa, and taco seasoning to the slow cooker.
- Stir briefly to distribute ingredients.
3. Cook the Dip
- Cover and cook on low for 60-90 minutes, stirring occasionally.
- Once the cheese is fully melted and smooth, the dip is ready.
4. Serve Warm
- Stir well before serving.
- Serve with tortilla chips, crackers, or fresh veggies.
Servings and Timing
- Servings: About 10-12 servings
- Preparation Time: 10 minutes
- Cooking Time: 60-90 minutes
- Total Time: 1 hour 20 minutes
Variations
- Protein Swap: Use ground turkey, chicken, or sausage instead of beef.
- Spicy Version: Use medium or hot salsa, add diced jalapeños, or mix in red pepper flakes.
- Bean Lover’s Dip: Stir in 1 cup of black beans or refried beans for extra heartiness.
- Taco Supreme Dip: Top with diced tomatoes, green onions, or sour cream before serving.
- Queso Blanco Twist: Swap Velveeta for white queso and add Monterey Jack cheese.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as dairy-based dips may separate when thawed.
- Reheating:
- Stovetop: Warm over low heat, stirring until smooth.
- Microwave: Heat in 30-second intervals, stirring in between.
- Slow Cooker: Set to low and stir occasionally until heated through.
FAQs
Can I make this dip ahead of time?
Yes! Cook the beef and combine everything in the slow cooker ahead of time. Refrigerate, then reheat on low before serving.
Can I use shredded cheese instead of Velveeta?
Yes, but Velveeta melts more smoothly. If using shredded cheese, add 1/2 cup milk to help with consistency.
How do I keep the dip from getting too thick?
Add a splash of milk or extra salsa to loosen the dip as it cooks.
What can I serve with this dip?
Serve with tortilla chips, pita chips, pretzels, crackers, or raw veggies like carrots and celery.
Can I double this recipe for a party?
Yes! Use a larger slow cooker (at least 6 quarts) to handle the extra volume.
How do I make this dip dairy-free?
Use dairy-free cream cheese and cheese alternatives for a lactose-free version.
Can I cook this on high instead of low?
Yes, but stir more frequently to prevent scorching. It should be ready in 30-45 minutes on high.
What kind of salsa works best?
Chunky mild, medium, or hot salsa all work well—choose based on your spice preference.
Can I make this dip without a slow cooker?
Yes! Melt everything together in a large saucepan over low heat, stirring frequently until smooth.
How do I make this dip extra creamy?
Stir in ½ cup sour cream after cooking for an ultra-smooth texture.
Conclusion
Slow Cooker Taco Dip is a cheesy, flavorful appetizer that’s effortless to prepare and perfect for any occasion. Whether served at a party or enjoyed as a snack, this dip is guaranteed to be a hit. Try it today and watch it disappear!
Print
Slow Cooker Taco Dip
- Prep Time: 10 minutes
- Cook Time: 60-90 minutes
- Total Time: 0 hours
- Yield: 10-12 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Description
This Slow Cooker Taco Dip is the ultimate crowd-pleaser! Made with creamy cheeses, flavorful taco-seasoned beef, and chunky salsa, this warm, cheesy dip is perfect for game days, parties, or any gathering. Just set it and forget it until it’s irresistibly melty and delicious!
Ingredients
- 1 lb ground beef
- 2 blocks (8 oz each) cream cheese
- 1 lb (16 oz) Velveeta, cubed
- 1 jar (16 oz) chunky mild salsa
- 1 packet (1 oz / 2 tbsp) taco seasoning
- Tortilla chips, for serving
Instructions
-
Cook the Beef
- In a large skillet over medium heat, cook the ground beef, breaking it up as it browns (8-10 minutes).
- Drain excess grease before adding it to the slow cooker.
-
Assemble the Dip
- Add the cooked beef, cream cheese, Velveeta, salsa, and taco seasoning to a slow cooker.
-
Cook Until Melty
- Cover and cook on LOW for 60-90 minutes, stirring occasionally, until the cheese is fully melted and smooth.
-
Serve & Enjoy!
- Serve warm with tortilla chips or your favorite dippers!
Notes
- Protein Swap: Use ground turkey, chicken, or sausage instead of beef.
- Spice it Up: Use medium or hot salsa, or stir in diced jalapeños for extra heat.
- Make-Ahead & Storage: Store leftovers in the fridge for up to 4 days.
- Reheating: Warm in the slow cooker, microwave, or stovetop until creamy again.
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