Description
Slow cooker taco dip is a warm, creamy, crowd-pleasing appetizer made with seasoned ground beef, melty Velveeta and cream cheese, salsa, and bold taco spices perfect for game day, parties, or easy entertaining. Naturally gluten-free and easily made lighter or plant-based.
Ingredients
– 1 lb ground beef (or ground turkey/plant-based crumbles)
– 16 oz Velveeta cheese, cubed
– 16 oz (2 blocks) cream cheese, cubed
– 2 tsp minced garlic (fresh preferred)
– 16 oz (2 cups) salsa (e.g., medium Pace Picante)
– 1 (1 oz) packet taco seasoning
Instructions
- In a skillet over medium heat, cook ground beef until browned and fully cooked. Drain excess fat thoroughly.
- Transfer beef to a 4- or 6-quart slow cooker.
- Add cubed Velveeta, cream cheese, minced garlic, salsa, and taco seasoning.
- Stir gently to combine.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until cheese is fully melted and dip is smooth and creamy.
- Serve warm with tortilla chips, veggie sticks, or pretzels.
Notes
– For smoother melt: Cube Velveeta and cream cheese instead of using large blocks.
– Less greasy: Drain beef well or blot with paper towels before adding.
– Gluten-free: Naturally GF—just check taco seasoning and salsa labels to confirm.
– Vegan option: Use plant-based ground “meat,” dairy-free cream cheese, and vegan cheese shreds (add 1–2 tbsp nutritional yeast for cheesiness).
– Lower-fat version: Use reduced-fat cream cheese and lean ground turkey; replace Velveeta with a blend of sharp cheddar and a splash of milk.
– Make ahead: Assemble (uncooked) and refrigerate up to 24 hours; add 15–30 minutes to cook time.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer / Dip
- Method: Slow Cooker
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: ¼ cup (without chips)
- Calories: ~220
- Sugar: 2g
- Sodium: 620mg (varies with salsa and seasoning )
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 50mg