6 Slow Cooker Dips That Are Perfect for Football Season
Slow cookers are kitchen all stars, but they’re often only used for entrées. But that doesn’t have to be the case. It can also master homemade dips, which these six recipes prove. Whether you’re hosting a party or a game-day get-together, you can prepare these dips ahead of time, then keep them warm in the crockpot. Best of all, these recipes allow you can enjoy your party with your guests instead of toiling away in the kitchen.
1. Slow Cooker Buffalo Chicken Dip
If you have 10 minutes to spare, you’re going to want to make this buffalo chicken dip from Gimme Some Oven. Once prepared, it’ll cook in the crockpot for 1½ to 2 hours. It’s heavenly, with plenty of Greek yogurt, sour cream, cheese, and hot sauce. Serve your dip with chips, veggies, or bread.
- 1 (8-ounce) block reduced-fat cream cheese, cut into 1-inch cubes
- 4 ounces crumbled blue cheese
- 3 cups diced or shredded cooked chicken
- 2 cups shredded part-skim mozzarella cheese
- 1 cup hot sauce
- 1 cup plain Greek yogurt or sour cream
- ½ cup thinly-sliced green onions (about 3 green onions)
- 1 Tablespoon ranch seasoning
- Blue cheese crumbles
- Sliced green onions
- Chopped celery
- Additional hot sauce
Directions: Spray a slow cooker insert with nonstick cooking spray. Add all ingredients to the bowl of the slow cooker, and stir until combined.
Cook on high for 1½ to 2 hours, or until the cheeses are all melted. Stir well to combine, then transfer to a serving dish. Garnish with extra blue cheese and green onions if desired. Serve with chips or other dippers.
2. Crockpot Taco Bean Dip
If you love Mexican food, you’re going to love this crockpot dip from Family Fresh Meals. It’s like having tacos sans the tortilla shell. It’s made with ground beef, cheese, tomatoes, salsa, sour cream, and refried beans. After browning the meat, you can throw the ingredients in a crockpot, and you’re good to go. Once the dip has cooked for 2 to 3 hours, it’s time to get dipping.
- 1 pound ground beef
- 3 cups shredded chedder cheese
- 4 oounces cream cheese, cubed
- 1 (15 -ounce) can diced tomatoes
- 1 (16-oounce) jar salsa
- 1 (16-ounce) container sour cream
- 1 (16-ounce) can refried beans
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- Tortilla chips
Directions: Brown beef in a skillet set over medium-high heat, add salt, pepper, garlic powder, and onion powder. Drain and discard liquid.
Combine meat, salsa, cheese, sour cream, cream cheese, refried beans, cumin, and tomatoes in your crockpot. Stir until well combined. Cook on high for 2 to 3 hours. Serve with tortilla chips.
3. Crockpot Queso Dip
Bring game day to your living room by making this crockpot queso beef dip from Brown Eyed Baker. This meaty spin on the dip has ground beef, plus jalapeños for a spicy kick. You can make your queso as mild or spicy as you like. To up the heat factor, don’t remove the seeds from the jalapeños.
- 1 pound ground beef
- 1 yellow onion, finely diced
- 1 large (or 2 small) jalapeños, seeded and finely minced
- ⅔ cup water
- 2 tablespoons taco seasoning mix
- 32 ounces Velveeta cheese, cut into cubes
- 2 (10-ounce) cans diced tomatoes
Directions: In a large skillet, brown the ground beef and onion over medium heat until fully cooked. Drain. Add the jalapeños, water, and taco seasoning. Increase the heat to medium high and cook, stirring frequently, until no liquid remains.
Transfer meat mixture to a 4- to 6-quart slow cooker, then add the Velveeta cheese and tomatoes. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm for serving.
4. Slow-Cooker Spinach Artichoke Dip
This spinach artichoke dip from Six Sisters’ Stuff will be ready in a little over 2 hours. The best part is the slow-cooker does the work for you, so you can enjoy it alongside your guests. Serve with crackers, vegetables, or bread.
- 1 bag fresh baby spinach, roughly chopped
- 1 can artichoke hearts, chopped
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup onion, finely diced
- 1 clove garlic, minced
- 1 cup mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic salt
- ¼ cup milk
- 1 package cream cheese, cubed
- Salt and pepper to taste
Directions: Spray a slow cooker with nonstick cooking spray. In a large bowl, mix spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, mozzarella cheese, Parmesan cheese, garlic salt, and milk until thoroughly combined. Season with salt and pepper, then transfer to prepared slow cooker. Arrange cream cheese evenly over top.
Cook on high for 2 to 2½ hours, or until ingredients are cooked through and the cream cheese is fully melted. Mix well to combine and set crockpot to warm. Serve with your choice of dippers.
5. Slow Cooker Vegan Chili Cheese Lentil Dip
Dips aren’t always (read: never) vegan-friendly, but this one from Kara Lydon proves they are possible. Her chili cheese lentil dip is meat- and dairy-free, as it uses with a rich cashew cheese made with nuts, bell peppers, nutritional yeast, spices, and almond milk. You’ll pour this mixture into the creamy lentils for a dip that tastes indulgent but is actually good for you.
- ¼ cup diced onion
- ¾ cup canned, diced tomatoes
- ½ cup dry brown or green lentils
- ¼ cup canned diced green chiles, drained and rinsed
- 1¾ teaspoon chili powder, divided
- ¼ teaspoon garlic powder
- ¾ teaspoon cumin, divided
- ½ teaspoon chipotle powder, divided
- ½ teaspoon salt, divided, plus more
- 1½ cups vegetable stock
- 1 cup cashews, soaked for at least two hours
- ½ orange bell pepper
- ¼ cup nutritional yeast
- ¾ cup hot almond milk
- Cilantro, for garnish
- Tortilla chips for dipping
Directions: In a slow cooker, combine onion, tomatoes, lentils, chiles, 1 teaspoon chili powder, garlic powder, ¼ teaspoon cumin, 1/4 teaspoon chipotle powder, ¼ teaspoon salt, and vegetable stock. Stir to combine. Cover and cook on high for 3 to 4 hours, or until most of the liquid is absorbed.
In a food processor, combine cashews, bell pepper, nutritional yeast, ¾ teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon chipotle powder, ¼ teaspoon salt, and almond milk and pulse for 3 to 5 minutes, or until completely smooth. Season with salt.
Pour cashew cheese into slow cooker and mix well to combine. Serve warm with tortilla chips, garnished with cilantro.
6. Slow Cooker Pepperoni Pizza Dip
Dreams really do come true. Just check out this pepperoni pizza dip from The Cookie Rookie, which is basically a combination of all your favorite foods. You can either cook the dip on high for 1 to 2 hours or low for 3 to 4 hours. You can leave out the pepperoni if you want to make it meat-free.
- 16 ounces low-fat cream cheese
- 10 ounces pepperoni
- ½ cup fresh basil, chopped
- ¾ cup Marinara sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 16 ounces shredded mozzarella cheese
Directions: Combine all ingredients in a slow cooker and stir to combine. Cook on high for 1 to 2 hours or low for 3 to 4 hours, stirring every 30 minutes. Serve with toasted bread, pita chips, tortilla chips, or other dippers.