Looking for an easy-to-make crowd pleasing appetizer? This 3-ingredient creamy Slow Cooker Chili Cheese Dip is the perfect game day dip and made in minutes time!
Whether you’re entertaining to watch a sporting event or simply want something hearty and comforting to nosh on. This 3-ingredient slow cooker chili cheese dip is sure to be a crowd favorite! I love to make this recipe when I know I’m entertaining and want a dip as an easy appetizer. This recipe takes literally 5 minutes to put together and less then 5 minutes to finish before serving.
In this post you will learn the following information on how to make this delicious chili cheese dip recipe.
Ingredients
For this chili dip recipe I use just three ingredients. Nothing complicated. I like to use leftover chili either that I’ve made that week or froze for a rainy day (and then defrosted to room temperature). If you don’t have chili on hand you can use a can of chili. Yes—I said that correct. In fact, most times when I make this recipe I will use a can because it’s easy and quick.
Here are the three basic ingredients for this dip.
- Chili homemade or canned
- Cream Cheese
- Shredded Cheddar Cheese
Don’t forget the non-stick cooking spray! I don’t list that as an ingredient but this helps with a no-fuss clean up!
Directions
Making this cheese dip is super simple! First you will want to spray the slow cooker with non-stick cooking spray.
Place the chili in the 1.5 quart slow cooker, followed by the cream cheese, and top with shredded cheddar cheese.
Place the lid on the slow cooker, and cook on high for 1 hour or low for 2 hours.
Once the time is up, mix until combined. I like to keep the dip on low or warming mode when I serve it so it stays hot. This means you’ll want to give it a stir on occasion. Serve the chilli cheese dip with corn chips such as fritos or tortilla chips.
FAQs
This recipe is a smaller batch version. It still feeds plenty of people. But you might still find you have leftovers. In this case you can freeze the dip. Yes, you can freeze dips with cream cheese in them. The higher the fat content in the dip, the better it will freeze. A full-fat cream cheese dip is less likely to separate and crumble after being frozen.
To freeze the dip you’ll simply want to place the room temperature cheese dip in an air tight container. Label the container with the contents and the date it was made and place in the freezer. It will be good for up to 3 months in the freezer. To reheat the dip take it out the day before to thaw in the refrigerator. Then reheat by transferring to a microwave safe/oven safe dish. Reheat either in the microwave or on the stove top until hot.
Typically most refrigerated homemade dip recipes stay fresh for 3-4 days in the refrigerator.
We love to use tortilla chips or even Frito corn chips to dip with. For a healthier option you can use slices of carrots or even celery sticks.
Tips & Tricks
I love making this cream cheese dip whenever I’m entertaining! It’s so simple to put together and best of all it’s delicious. Here is what I have learned when making this recipe.
- Make ahead – Make this dip ahead of time and let rest on “warm” setting until ready to enjoy.
- Entertain with ease – Keep the cheese dip on “warm” setting in the mini slow cooker/crock pot and it will keep it nice and warm the entire time you are enjoying the dip.
- Creamy – Swap cream cheese with velveta cheese. Or you could use both for an extra creamy cheesy dip!
- Chili – Use homemade leftover chili or even a can of chili will do!
- Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3-5 days OR freeze for up to 3 months.
Dip Recipes
Here are a few more delicious and easy to make dip recipes in case you are entertaining for a crowd.
- Spinach Artichoke Dip
- Queso Blanco in the Slow Cooker
- 7 Layer Greek Dip Recipe
- Cilantro Lime Yogurt Dip
- Hot Cajun Shrimp Dip
- Classic Guacamole
If you love chili and love all things cheesy. I think you’ll love this easy recipe for Slow Cooker Chili Cheese Dip! This recipe is also gluten free and a perfect Keto friendly (low-carb) appetizer to enjoy. Pair with your favorite veggie or indulge with Frito’s or tortilla chips!
If you make this slow cooker cheese dip no velveeta recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Slow Cooker Chili Cheese Dip
Equipment
- Slow Cooker
Ingredients
- Non-Stick Cooking Spray
- 2 cups Chili cooked
- 1 8 ounce Cream Cheese
- 1 cup Shredded Cheddar Cheese
Instructions
- Spray a slow cooker with non-stick cooking spray.
- Place the chili in the slow cooker, followed by the cream cheese, and top with shredded cheddar cheese. Place the lid on the slow cooker, and cook on high for 1 hour or low for 2 hours.
- Once the time is up, mix until combined. Serve with corn chips such as Fritos or tortilla chips.
Notes
- Make ahead – Make this dip ahead of time and let rest on “warm” setting until ready to enjoy.
- Entertain with ease – Keep the cheese dip on “warm” setting in the mini slow cooker/crock pot and it will keep it nice and warm the entire time you are enjoying the dip.
- Creamy – Swap cream cheese with velveta cheese. Or you could use both for an extra creamy cheesy dip!
- Chili – Use homemade leftover chili or even a can of chili will do!
- Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3-5 days OR freeze for up to 3 months.
Nutrition
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I made your slow cooker chilli cheese dip, for movie night for my kiddos & I. As usual your recipe did not disappoint. I love that it was so easy to put together.
I love how all the ingredients complimented each other.
If you’re looking for a great dip to serve for your family & you, you’ve come to the right recipe.
Thank you so much for taking the time to leave a comment! Yes, it’s a super simple recipe that my family loves too!