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Manicured hand scooping up chili cheese dip from red bowl with frito lay chip.

Slow Cooker Chili Cheese Dip

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!
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 12
Calories 121kcal
Author Katie


  • Slow Cooker


  • Non-Stick Cooking Spray
  • 2 cups Chili cooked
  • 1 8 ounce Cream Cheese
  • 1 cup Shredded Cheddar Cheese


  • 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.


  • 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.


Serving: 0.25cup | Calories: 121kcal | Carbohydrates: 3g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 129mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 1mg