Crock Pot Taco Dip Recipe

Introduction

Crock Pot Taco Dip is a warm, cheesy, and flavorful appetizer perfect for parties or casual gatherings. Combining ground beef, creamy cheese sauce, and zesty Rotel, this dip is effortless to prepare and sure to be a crowd-pleaser.

Ingredients

• 1 pound ground beef or sausage
• 2 cans (12 ounce each) evaporated milk
• 4 1/2 cups freshly grated Colby Jack cheese, divided
• 2 tablespoons cornstarch
• 1 (10 ounce) can Rotel
• 1 (8 ounce) block cream cheese
• 2 tablespoons taco seasoning
• Garnishes: black olives, diced tomatoes, cilantro (optional)
• Chips, for serving

Instructions

1. Step 1: Cook the ground beef or sausage in a pan over medium heat until no longer pink. Drain any excess fat and set aside.
2. Step 2: In a small pan, heat 1.5 cans of evaporated milk over medium heat until very hot but not boiling. Add 4 cups of the grated cheese and stir until completely melted.
3. Step 3: Mix the remaining 0.5 can of evaporated milk with the cornstarch until smooth. Pour this mixture into the cheese sauce and stir continuously until it thickens, then remove from heat.
4. Step 4: In the slow cooker, combine the cooked beef, Rotel, cream cheese, and taco seasoning. Pour the cheese sauce over and stir well to combine everything evenly.
5. Step 5: Cover the slow cooker and cook on low for 90 minutes, stirring occasionally. The dip is ready when the cream cheese has fully melted and the mixture is hot.
6. Step 6: Sprinkle the remaining half cup of shredded cheese on top of the dip. Replace the lid and cook for another 10 minutes until the cheese melts. Add any garnishes you like, then switch the slow cooker to “keep warm” to serve.

Tips & Variations

• For a spicier kick, add diced jalapeños or a dash of hot sauce to the dip before cooking.
• Use ground turkey or chicken as a leaner alternative to beef or sausage.
• Substitute Velveeta cheese for a smoother, creamier texture if desired.
• Garnish with chopped green onions or fresh cilantro to brighten the flavor.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring occasionally, until warmed through. Add a splash of milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip without a slow cooker?

Yes, you can prepare the dip on the stovetop by combining all ingredients in a large pot over low heat. Stir frequently until everything is melted and well combined.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the meat with cooked beans or a meat substitute and adjust the seasonings accordingly. The dip will still be creamy and flavorful.

Crock Pot Taco Dip Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

A creamy and flavorful Crock Pot Taco Dip featuring seasoned ground beef, melted cheeses, and a hint of spice from Rotel and taco seasoning. Perfect for parties and gatherings, this dip is slow-cooked to perfection and served warm with chips and your favorite garnishes.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 1 hour 55 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound ground beef or sausage
• 2 cans (12 ounce each) evaporated milk
• 4 1/2 cups freshly grated Colby Jack cheese, divided
• 2 tablespoons cornstarch
• 1 10-ounce can Rotel (diced tomatoes and green chilies)
• 1 8-ounce block cream cheese
• 2 tablespoons taco seasoning

Garnishes and Serving

• Black olives (optional)
• Diced tomatoes (optional)
• Cilantro (optional)
• Chips, for serving

Instructions

1. Cook the beef: Heat a pan over medium heat and cook the ground beef or sausage until no longer pink. Drain excess fat if needed.
2. Heat milk and melt cheese: In a small pan, warm 1.5 cans of evaporated milk over medium heat until very hot but not boiling. Add 4 cups of grated Colby Jack cheese, stirring continuously until fully melted.
3. Thicken the cheese sauce: Mix the remaining 0.5 can of evaporated milk with the cornstarch to create a slurry. Pour this mixture into the cheese sauce while stirring. Continue stirring until the sauce begins to thicken, then remove from heat.
4. Combine ingredients in slow cooker: Add the cooked beef, Rotel, cream cheese, and taco seasoning into the slow cooker. Pour the cheese sauce over the top and stir everything together until well combined.
5. Slow cook: Cover the slow cooker with its lid and set it on low heat for 90 minutes. Stir occasionally during cooking. The dip is ready when the cream cheese has fully melted and the mixture is hot and bubbly.
6. Add remaining cheese and finish: Sprinkle the reserved 0.5 cup grated Colby Jack cheese on top of the dip. Replace the lid and continue cooking for an additional 10 minutes, until the top cheese is melted.
7. Serve with garnishes and chips: Add optional toppings like black olives, diced tomatoes, and cilantro if desired. Switch the slow cooker setting to “keep warm” and serve the dip warm with chips.

Notes

• Use either ground beef or sausage based on your preference for a richer or milder flavor.
• Ensure the evaporated milk is hot before adding cheese for smooth melting.
• The slow cooker setting on low allows the dip to heat up gradually without curdling the cheese.
• Stir occasionally during cooking to prevent sticking to the slow cooker sides.
• Garnishes like black olives and fresh cilantro add color and freshness to the dip.
• This dip pairs excellently with tortilla chips or crisp vegetable sticks.

Keywords: Crock Pot Taco Dip, slow cooker dip, cheesy taco dip, party appetizer, Tex-Mex dip