Slow Cooker Taco Dip
This 7-ingredient Slow Cooker Taco Dip is simple to assemble and the ultimate appetizer for any party. Use the ground meat of your choice and add chilies and seasonings for a bite full of great flavor.
Servings: 16 servings
Calories: 152kcal
Ingredients
- 1 pound ground beef or ground turkey or chicken
- 16 ounces cream cheese cubed
- 1 pound Velveeta or American cheese cubed
- 8 ounces salsa spice level as preferred
- 10 ounce can Rotel (diced tomatoes and green chilies) undrained
- 2 tablespoons taco seasoning
- ¾-1 ¼ cup milk or half and half
- Dippers: tortilla chips, corn chip scoops, raw vegetables.
Instructions
- In a large skillet over medium heat, add ground beef. Crumble and cook until no longer pink, about 8-10 minutes.
- Pour the cooked beef into a colander and drain excess grease. Blot with paper towels if needed.
- To a 2 quart or larger crockpot, add half of the Velveeta or American cheese, half of the salsa and Rotel, half of the beef, and half of the taco seasoning. Repeat these layers.
- Cover and cook on low heat. Stir every 20-30 minutes, until melted and smooth. The time for it to become smooth will depend on the crockpot brand and size. It should be smooth in approximately 30 minutes to an hour.
- Whisk in ¾ cup milk or half and half. Add more to desired texture. Set the heat to warm.
- Serve with individual small bowls as well as tortilla chips, corn chip scoops, or raw vegetables for dipping!
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the slow cooker until melted through. We don't recommend freezing this dip as it will change the texture. You can make this dip up to an hour in advance before a party, or you can brown the beef earlier in the day and then assemble in the slow cooker!Tips and Substitutions:
- Brown the meat in advance. This is the one extra step you need to take before adding everything into the slow cooker. It ensures the meat is cooked through and also gives you the opportunity to drain off any excess fat.
- Use Room Temperature Ingredients: If possible, let the cream cheese come to room temperature before cubing, as this helps it melt more smoothly in the slow cooker.
- Layer the ingredients correctly. This ensures that it melts together evenly and that you end up getting each ingredients flavor in each bite.
- Thin the dip with milk or half and half. Once the dip has fully come together, it'll be thick. Stir in milk or half and half to your preferred consistency.
- Add some spice! You can add cayenne pepper or serve with hot sauce if you like it spicy. Also, opt for spicy salsa and spicy rotel if you're opting for a hot and spicy dip.
- Test Seasoning. Taste and adjust the taco seasoning after the dip has melted; you can add more for an extra kick if desired.
- Ground Meat. Swap ground beef for ground turkey, chicken, or even crumbled sausage for different flavor profiles. For a vegetarian option, consider black beans or lentils instead.
Nutrition
Calories: 152kcal | Carbohydrates: 3g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 613mg | Potassium: 206mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 308mg | Iron: 1mg
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