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Creamy Slow Cooker Taco Dip

Slow-Cooker Taco Dip Resized

When it comes to snacking, chips and dip are always a classic choice. Who doesn’t love the satisfying combination of creamy and crunchy? While the combinations are practically endless, and we never met a dip we didn’t like, our latest Tex-Mex-inspired creation seriously hits the spot and has gotten rave reviews from our friends and family!

This dip only takes a few minutes to prep, then we let our slow cooker do the rest of the work for us. It’s so much better than anything out of a jar, and almost as easy…. But don’t take our word for it, make it for your next get-together and watch it get gobbled up!

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Slow Cooker Taco Dip

15 minutes active; 2 hours inactive to prepare serves 8-10


  • 1 pound ground beef, cooked and drained
  • 2 cups shredded Mexican cheese blend
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (8 oz) package cream cheese
  • 1 (8 oz) can diced tomatoes
  • 1 cup whole milk
  • 1/2 cup onions, finely diced
  • 1 packet taco seasoning
  • 1/4 teaspoon cayenne, optional
  • salt and pepper, to taste
  • sour cream, for garnish
  • cilantro, for garnish
  • Tortilla chips
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  1. In a slow cooker, combine ground beef, Mexican cheese blend, black beans, cream cheese, diced tomatoes, milk, onions, taco seasoning, cayenne, salt, and pepper.
  2. Stir well and cook on HIGH for 2 hours.
  3. Top with sour cream and cilantro, and serve warm with tortilla chips.

Recipe adapted from 3 Boys Unprocessed

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