Creamy Slow Cooker Taco Dip
Make this scrumptious appetizer at your next party and watch it disappear!
you're making mealtime meaningful.
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!
Slow Cooker Taco Dip
Yield(s): Serves 8-10
15 minutes active; 2 hours inactive
you're making mealtime meaningful.
Ingredients
- 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
Preparation
- In a slow cooker, combine ground beef, Mexican cheese blend, black beans, cream cheese, diced tomatoes, milk, onions, taco seasoning, cayenne, salt, and pepper.
- Stir well and cook on HIGH for 2 hours.
- Top with sour cream and cilantro, and serve warm with tortilla chips.
Recipe adapted from 3 Boys Unprocessed