Slow Cooker Chili Cheese Dip
Who says dips are only for game day?
This Slow Cooker Chili Cheese Dip is the ultimate comfort food that brings people together, whether you’re hosting a party or just craving something warm and cheesy on a cozy night in.
With an extra-cheesy twist, this dip is loaded with gooey, melty goodness that will have everyone coming back for seconds (and thirds).
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prep Your Ingredients
Gather all your ingredients—ground beef, beans, diced tomatoes, spices, and lots of shredded cheese—and prep them ahead of time. Browning the beef and draining any excess grease ensures a cleaner, richer flavor without unnecessary oil. Having everything prepped and ready to go makes the process smooth and stress-free.
Step 2: Brown the Beef
In a skillet over medium heat, cook the ground beef until it’s fully browned and crumbled into small, bite-sized pieces. This step is crucial because it builds the savory foundation of your dip. Once cooked, drain off any excess grease to keep the dip from becoming overly greasy. The browned beef will add a hearty, meaty texture that pairs perfectly with the other ingredients.
Step 3: Combine Everything in the Slow Cooker
Transfer the browned beef to the slow cooker and add the beans, diced tomatoes, and seasoning mix. Stir everything together gently to ensure the spices and flavors are evenly distributed throughout the mixture. This step is where the magic begins—the combination of beef, beans, and tomatoes creates a robust base that will simmer and develop even more depth as it cooks.
Step 4: Let It Simmer
Cover the slow cooker and set it to low heat. Allow the mixture to simmer for 2-3 hours, stirring occasionally to prevent sticking and to help the flavors meld together. As the dip simmers, the aroma of chili spices and savory beef will fill your kitchen, building anticipation for the cheesy goodness to come. This hands-off cooking method lets you relax while the slow cooker works its magic.
Step 5: Add the First Layer of Cheese
About 30 minutes before serving, stir in the first generous portion of shredded cheese. Use a mix of sharp cheddar and Monterey Jack for a creamy, melty texture with bold flavor. Stir until the cheese is completely melted and incorporated into the dip, coating every bite with gooey richness.
Step 6: Add the Final Cheesy Topping
Just before serving, sprinkle another thick layer of shredded cheese over the top of the dip. Let it sit in the slow cooker (still on low heat) for about 10-15 minutes, or until the cheese melts into a golden, bubbly blanket. For an extra touch, garnish with fresh green onions or jalapeños to add a pop of color and a hint of freshness or extra spice.
Pro Tips
- Double Down on Cheese: Use two types of cheese—sharp cheddar for bold flavor and Monterey Jack for creaminess.
- Customize Heat Levels: Adjust the spiciness by adding more or fewer jalapeños—or swap them out for crushed red pepper flakes.
- Prep Ahead: You can assemble the dip (minus the cheese) the night before and refrigerate it, then simply transfer it to the slow cooker when ready to cook.
- Serve Warm: Keep the slow cooker on the “warm” setting while serving to maintain the perfect dipping consistency.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, stirring frequently to redistribute melted cheese.
- Freeze portions in freezer-safe bags for up to 2 months; thaw overnight in the fridge before reheating.
Slow Cooker Chili Cheese Dip
Description
This Slow Cooker Chili Cheese Dip is loaded with seasoned ground beef, beans, diced tomatoes, and not one but two layers of melty cheddar and Monterey Jack cheese.
Perfectly creamy, irresistibly cheesy, and effortlessly made in the slow cooker—this dip is your go-to for game days, parties, or cozy nights in!
Ingredients
Instructions
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Brown the Beef:
In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease and transfer to the slow cooker.
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Make the Homemade Chili Spice Blend:
In a small bowl, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper (optional for heat), and ½ teaspoon salt. Sprinkle the spice blend over the ground beef in the slow cooker.
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Combine Ingredients:
Add the kidney beans, diced tomatoes, and stir everything together until the spices are evenly distributed throughout the mixture.
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Simmer:
Cover and cook on low for 2-3 hours, stirring occasionally to let the flavors meld.
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First Cheese Layer:
About 30 minutes before serving, stir in 2 cups of shredded cheese (a mix of cheddar and Monterey Jack) until melted and smooth.
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Final Cheesy Topping:
Just before serving, sprinkle the remaining 1 cup of shredded cheese over the top. Let it melt in the slow cooker for 10-15 minutes.
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Garnish and Serve:
Top with green onions or jalapeños if desired. Serve warm with tortilla chips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 14g5%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a vegetarian version, omit the ground beef and use black beans instead.
- Swap cheddar for Monterey Jack cheese for a milder flavor.
- Double the recipe if feeding a crowd—it disappears fast!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
