you're making mealtime meaningful.
Here is a fact — everyone loves taco dip. It must be universally true. And when you have a taco dip that’s also hot and indulgently creamy and cheesy? Well, that’s just impossible to argue with. That’s what we have here — a Cream Cheese Taco Dip that’s a true crowd pleaser and comes together in the crockpot so you can keep it hot as long as your party lasts. (Or until the dip is gone. I’ll let you guess which is more likely to happen first.)
Since I know you just want to get to dipping as soon as possible, this dip only has six ingredients. You need cream cheese, velveeta, your favorite salsa, a can of diced green chilies, and a packet of taco seasoning.
And a pound of ground beef. That’s the only item you need to prep — just brown that beef up and toss it in the slow cooker with the rest of the ingredients.
The name of the game after that is basically just heat and stir. Turn your slow cooker on slow, stop by and stir it occasionally, and in about an hour and a half your dip should be nice and melty and ready for dipping.
Isn’t that easy?
It IS easy. And it’s creamy and zesty and indulgent too. What more could you ask for?
Slow Cooker Cream Cheese Taco Dip
Yield(s): Serves 6-8
5m prep time
1h 30m cook time
you're making mealtime meaningful.
Ingredients
- 1 lb lean ground beef
- 2 (8 oz each) packages cream cheese, softened
- 1 (16 oz) package Velveeta cheese
- 2 cups salsa
- 1 (4 oz) can diced green chilies
- 1 packet taco seasoning
- Tortilla chips, for serving
Preparation
- In a skillet, brown ground beef over medium-high heat, breaking it apart as it cooks.
- Drain and transfer to a slow cooker. (3-4 quarts works well.)
- Add cream cheese, Velveeta, salsa, green chilies, and taco seasoning. Cover and cook on low, stirring occasionally, until hot and melted, 1 1/2 to 2 hours.
- Serve with tortilla chips and enjoy!
Recipe adapted from Spicy Southern Kitchen.