Easy Crockpot Nacho Cheese Dip
This crockpot nacho dip is a smooth, spicy cheese dip with seasoned beef and diced tomatoes with chiles. It stays creamy for hours on the WARM setting, which makes it ideal for game day.
12
servings15
minutes2
hoursSeasoned ground beef, melted cheese and spicy tomatoes make a thick, scoopable nacho dip.
Ingredients
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1/2 cup water
1 can (10 oz) diced tomatoes with green chiles, drained
16 oz pasteurized process cheese, cubed
8 oz cream cheese, cubed
1 cup shredded cheddar cheese
1/2 cup whole milk
1 can (4 oz) diced green chiles
1/4 cup sliced pickled jalapenos
Tortilla chips, for serving
Directions
- Brown the beef and onion in a skillet over medium-high heat until no pink remains, about 8 minutes.
- Add the garlic and cook 30 seconds. Drain the fat.
- Stir in the taco seasoning and water. Simmer 3 minutes until thickened.
- Spray a 4-quart slow cooker with cooking spray.
- Add the cheese cubes, cream cheese, cheddar and milk.
- Top with the beef, tomatoes with chiles and green chiles.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes.
- Stir until smooth. The beef must reach 160°F, which it does from the skillet.
- Switch to WARM, top with jalapenos and serve with chips.
Notes
- Use ground turkey or chorizo if you prefer. Skip the meat for a vegetarian version with black beans. Add a splash more milk if the dip thickens. Leftovers keep 4 days and reheat on low with milk. The dip firms up cold, so warm gently.
Keeping the dip smooth
A good crockpot nacho dip is silky, scoopable and still warm an hour after the party starts. The slow cooker is ideal for it, because low heat keeps the cheese melted without scorching. Two hours on LOW is enough to melt everything, and then the pot sits on WARM as a serving dish.
The trick is a mix of cheeses. Process cheese melts into a smooth, stable sauce and keeps it from splitting. Cream cheese adds body, and sharp cheddar brings real cheese flavor. Browned taco beef, tomatoes with green chiles and diced chiles make it a hearty dip you can serve as a meal with a bag of chips. It feeds a crowd of 12 as an appetizer, and the whole thing takes about 15 minutes of hands-on time.
Ingredient notes
Lean ground beef: Brown it with the onion until no pink remains, then drain the fat. Greasy beef makes the dip oily on top, so drain it well. The beef must reach 160°F, which the skillet takes care of. If you use taco seasoning from a packet, check the label for salt, since the process cheese is already salty.
Pasteurized process cheese: A 16-ounce block is the smooth melting base. It has emulsifiers that natural cheese does not, so the dip stays creamy as it cools.
Cream cheese: Cube it so it melts quickly. Full-fat melts better than reduced-fat.
Sharp cheddar: Shred it yourself from a block. Bagged shreds are coated with starch and can leave a grainy texture.
Diced tomatoes with green chiles: Drain the can, so the dip does not turn watery. The chiles add mild heat and tang.
Pickled jalapenos: Put them on top at the end for a bright, spicy bite. Skip them for a milder dip. Fresh sliced jalapenos also work, and a dash of hot sauce stirred in at the end adds heat for those who like it.
Tips for the best result
Use a small cooker: A 4-quart slow cooker keeps the dip deep enough to stay warm. In a big insert, the edges burn before the center melts. Spray the insert with cooking oil first. It keeps the cheese from sticking and makes cleanup far easier.
Stir every 30 minutes: Cheese on the bottom and sides melts first, so stir often. The most common mistake is leaving it alone for two hours and ending up with scorched edges and cold lumps.
Loosen it with milk: If the dip thickens on WARM, add a splash of milk and stir. Never add cold water, which makes the cheese split. Warm milk works best, a tablespoon at a time. Stir well after each addition so the dip stays smooth.
Easy crockpot nacho cheese dip swaps
Use ground turkey or crumbled chorizo in place of the beef, and cook it fully before adding. Add a can of drained black beans or corn for a heartier dip. For a vegetarian dip, skip the meat and add extra beans and chiles. Pepper jack cheese can replace the cheddar for more heat. Leftover dip also makes a fast topping for baked potatoes or a filling for quesadillas the next day.
Do not use only natural cheese. A dip made with cheddar alone turns greasy and clumpy as it holds on WARM.
What to serve with it
Serve with sturdy tortilla chips, scoop-shaped chips and cut vegetables such as peppers and celery. Set out sour cream, sliced green onions and chopped cilantro. Pair it with a big bowl of guacamole and salsa so guests can build their own plates. Keep a second bag of chips nearby, because they go faster than you expect, and a stack of small plates helps keep double-dipping to a minimum.
Storing and reheating
Cool the dip and keep it in a sealed container for 4 days in the fridge. Reheat in the microwave in short bursts, stirring in a splash of milk, or warm it in a small pot over low heat. Freezing is not a good idea, since the cheese turns grainy after thawing.
Easy Crockpot Nacho Cheese Dip at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours
- Servings: 12 servings
- Ingredients: 13, led by lean ground beef, onion, garlic, packet (1 oz) taco seasoning
Tips for Easy Crockpot Nacho Cheese Dip
Use ground turkey or chorizo if you prefer. Skip the meat for a vegetarian version with black beans. Add a splash more milk if the dip thickens. Leftovers keep 4 days and reheat on low with milk. The dip firms up cold, so warm gently.
Easy Crockpot Nacho Cheese Dip FAQ
How long does Easy Crockpot Nacho Cheese Dip take?
Easy Crockpot Nacho Cheese Dip takes 2 hours of cooking after 15 minutes of prep.
How many people does Easy Crockpot Nacho Cheese Dip serve?
This recipe makes 12 servings.
What do I need to make Easy Crockpot Nacho Cheese Dip?
13 ingredients, led by lean ground beef, onion, garlic, packet (1 oz) taco seasoning. Amounts are in the recipe card above.
