Looking for an easy to make crowd pleasing appetizer. This 3-ingredient creamy Slow Cooker Chili Cheese Dip is the perfect game day dip.
Whether you're watching sports and want something hearty and comforting to nosh on or simply entertaining for a crowd, this 3-ingredient slow cooker chili cheese dip is sure to be a favorite!
I love to make this recipe when I know I’m entertaining and want a dip as an easy appetizer. This recipe takes literally 5 minutes to put together and less than 5 minutes to finish before serving.
For this chili dip recipe, I use just three ingredients. Nothing complicated.
I like to use leftover chili either that I’ve made that week or froze for a rainy day (and then defrosted to room temperature).
If you don’t have chili on hand you can use a can of chili. Yes, I said that correctly! In fact, most times when I make this recipe, I will use a can because it’s easy and quick.
Here are the three basic ingredients for this dip:
- Cream Cheese
- Grated Cheddar Cheese
Making this cheese dip is super simple! First you will want to spray the slow cooker with non-stick cooking spray.
Place the chili in the slow cooker, followed by the cream cheese, and top with shredded cheddar cheese. Place the lid on the slow cooker and cook on high for 1 hour or low for 2 hours.
Once the time is up, mix until combined. I like to keep the dip on low or warming mode when I serve it, so that it stays hot.
This means you’ll want to give it a stir on occasion. Serve with corn chips such as fritos or tortilla chips.
This recipe is a smaller batch version. It still feeds plenty of people. But you might still find you have leftovers.
In this case you can freeze the dip. Yes, you can freeze dips with cream cheese in them!
The higher the fat content in the dip, the better it will freeze.
A full-fat cream cheese dip is less likely to separate and crumble after being frozen. To freeze the dip, you’ll simply want to place the room temperature cheese dip in an air-tight container.
Label the container with the contents and the date it was made and place in the freezer. It will be good for up to 3 months in the freezer.
To reheat the dip take it out the day before to thaw in the refrigerator. Then reheat by transferring to a microwave safe/oven safe dish.
Reheat either in the microwave or on the stove top until hot.
Here are a few more delicious and easy to make dip recipes in case you are entertaining for a crowd:
- Spinach Artichoke Dip
- Crock Pot Queso Dip
- 7 Layer Dip Recipe
- Cilantro Lime Yogurt Dip
- BLT Goat Cheese Guacamole
If you’re looking for a delicious and super easy appetizer to make. I hope you’ll give this 3-ingredient slow cooker chili cheese dip a try.
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