Crockpot Cheese Dip
Crockpot Cheese Dip is the ultimate crowd-pleaser for game days and family gatherings. This dump-and-go appetizer requires only 10 minutes of prep and stays perfectly warm and gooey in the slow cooker for hours. Made with a blend of smooth melting cheese, cream cheese, and sharp cheddar, it delivers a rich, velvety texture with a spicy kick from green chiles.
Ingredients
- 1½ pounds melting cheese cubed
- 8 ounces block cream cheese cubed
- ¾ cup evaporated milk or whole milk, plus more as needed
- 2 cups sharp cheddar cheese freshly shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 1 can 10 oz diced tomatoes with green chiles, drained (optional)
- 2 –3 tablespoons chopped pickled jalapeños optional
- Salt to taste
- Optional garnish: green onions cilantro, extra jalapeños
Instructions
- Add cubed melting cheese, cubed cream cheese, evaporated milk, and seasonings to a slow cooker.
- Cover and cook on LOW for 1½–2 hours, stirring every 20–30 minutes until smooth.
- Add shredded cheddar in handfuls, stirring until melted and creamy.
- Stir in drained tomatoes with chiles and jalapeños (optional). Warm 10–15 minutes.
- Switch slow cooker to WARM for serving. Stir occasionally. Add warm milk a tablespoon at a time if it thickens too much.
- Taste and add salt if needed. Serve with chips and toppings.
Notes
Add shredded cheese after the base is smooth for the creamiest texture.
Drain tomatoes well if you want a thicker dip.
If the dip looks oily, turn the heat down to WARM and stir in a splash of milk until it comes back together.
Tried this recipe?Let us know how it was!