This simple, set-it-and-forget-it Crockpot Chili Cheese Dip is ideal for game days, tailgates, and parties. Serve with tortilla chips, pretzels, or crackers for a crowd-pleasing snack.
If you want an easy, flavorful appetizer that can be made ahead and warmed when guests arrive, this Crockpot Chili Cheese Dip fits the bill. It uses basic ingredients and minimal prep, and it warms evenly in a slow cooker so you can focus on entertaining.
The dip combines cream cheese and shredded cheddar with chili, salsa, corn, evaporated milk and seasonings for a rich, Tex‑Mex-style spread — and it avoids processed cheeses. For a vegetarian version, use a meat-free chili. The result is creamy, slightly spicy, and perfect for dipping.
Kitchen Tools
- Small Crockpot: Use a larger slow cooker if preparing a double batch.
- Measuring cups and spoons
- Can opener (if using canned chili)
- Spoon for stirring
Ingredients
- Frozen or canned corn: If using canned, drain first.
- Cream cheese (8 oz)
- Your favorite salsa (about 1/2 cup)
- Evaporated milk (1/4 cup)
- Taco seasoning (1 tbsp): homemade or store-bought
- Shredded cheddar cheese (about 2 cups): or use a Mexican blend, Colby-Jack, or a touch of pepper jack
- Cornstarch (1 tbsp)
- Chili with beans (one 15-oz can) or about 2 cups homemade chili
How To Make Chili Cheese Dip In A Crockpot
- Add the shredded cheese, cornstarch and taco seasoning to a small crockpot and stir to combine.
- Add the cream cheese, salsa, evaporated milk, corn and chili, stirring until the mixture is evenly distributed.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until the dip is melted and hot.
- Serve warm with tortilla chips, pretzels, or crackers.
More Appetizer Ideas
Prosciutto Wrapped Breadsticks
Jalapeno Popper Dip with Bacon
Sweet Chili Chicken Wings
Everything Bagel Cheese Ball Bites
Common Questions
Store leftovers in an airtight container in the refrigerator for up to four days. Rewarm in the crockpot on WARM, or microwave individual portions in 20‑second increments, stirring between intervals until heated through.
Yes. Make the dip up to three days in advance and refrigerate. When ready to serve, reheat in the crockpot set to WARM, stirring occasionally; it typically takes 1–2 hours to reach serving temperature.
Love this Chili Cheese Dip? Please comment and rate if you try it.
Happy Eating!
Crockpot Chili Cheese Dip
Ingredients
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch
- 1 tablespoon taco seasoning (homemade or store-bought)
- 8 oz cream cheese
- 1/2 cup salsa
- 1/2 cup frozen corn
- 1/4 cup evaporated milk
- 1 (15 oz) can chili with beans, or 2 cups homemade chili
Suggested for Serving
- Tortilla chips
- Pretzels
- Crackers
Instructions
- Add shredded cheese, cornstarch and taco seasoning to a small crockpot and stir to combine. Add the remaining ingredients and mix well.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until the dip is melted and hot.
- Serve warm with crackers, pretzels or tortilla chips.
Notes
- Leftover Storage: Keep leftovers in an airtight container in the fridge for up to four days. Reheat in the crockpot or microwave.
- Chili Options: Canned chili is convenient, but leftover homemade chili boosts flavor. Use a vegetarian chili to make the dip meat-free.
- Cheese Options: Cheddar works well, but a shredded Mexican blend or Colby-Jack are good alternatives.
Nutrition
Thank you for sharing!