This Crockpot Taco Dip recipe combines all of your favorite taco flavors into one creamy, cheesy and savory dip that everyone will love! Made with ground beef, beans, cheese, salsa and more – it’s a crowd-pleaser that requires minimal effort and pairs perfectly with a handful of tortilla chips.
Looking for more dips to make for your next party? Try these favorites: Dill Pickle Dip, Baked Bacon Cheese Dip and this Pizza Dip!
Crockpot Taco Dip Recipe
Entertaining made easy! This crockpot taco dip has quickly become my go-to for any gathering, big or small, and it never fails to impress. Imagine all the best flavors of your favorite tacos, mixed into a creamy, cheesy, and savory dip that everyone will love.
It’s got everything: seasoned ground beef, melty cheese, beans, salsa, all that good stuff! The best part? You can set it and forget it! Just throw everything into your slow cooker, and in a few hours, you’ll have a delicious, hot dip ready to enjoy!
I love making this slow cooker taco dip for game days, potlucks, or even just a cozy movie or game night at home. It’s a real crowd-pleaser – every time I serve it, the crockpot is empty within minutes, and I’m always asked for the recipe. Trust me, once you try this Crockpot Taco Dip, it will become your go-to party recipe, too!
Why You’ll Love This Slow Cooker Taco Dip Recipe
- Super Easy to Make: With just a few minutes of prep time and your trusty crockpot, you can create a delicious dip that practically makes itself. Just toss in the ingredients, set it, and forget it!
- Packed with Flavor: This dip is a flavor explosion! Every bite offers a perfect blend of creamy, cheesy, and savory goodness with just the right amount of spice to keep things interesting.
- Customizable: Whether you like it mild or with a bit of a kick, this dip can easily be tailored to your preferences. Add some diced jalapeños for extra heat, swap in ground turkey or plant-based crumbles for a lighter or vegetarian option, or mix in extra veggies like corn for added texture and nutrition.
How to Make Crockpot Taco Dip
With only 10 minutes of prep time, this crockpot taco dip practically makes itself! You’ll be surprised by how easy it is to make. As always, you can find the full printable recipe card at the end of this post.
- Mix all of the ingredients together until well combined in the crockpot’s insert.
- Cook in your covered crockpot on low for 2 hours.
- Give the dip one last good stir to make sure everything is well combined
- Top with your favorite taco toppings.
Once the dip is ready, switch your crockpot to the “warm” setting to keep it at the perfect temperature for serving. This way, your guests can enjoy it throughout the event without it cooling down.
Storage Information
Refrigerator: Allow the slow cooker taco dip to cool completely before transferring it to an airtight container. Store it in the refrigerator (ideally without toppings) for up to 3-4 days.
Freezing: If you have a lot of leftovers or want to make the dip ahead of time, you can freeze it! Place the cooled dip in a freezer-safe, airtight container or a heavy-duty freezer bag and freeze for up to 2-3 months.
Reheating: To reheat refrigerated dip, you can use the microwave or the stove. If microwaving, heat in 30-second intervals, stirring in between, until warmed through. For the stove, place the dip in a saucepan over low heat, stirring frequently until it reaches your desired temperature. For frozen dip, thaw it in the refrigerator overnight before reheating. You can also pop it back into the Crockpot on the “low” setting to slowly warm it up before serving.
Pro Tip: When reheating, be careful not to overheat the taco dip, as this can cause the cheese to become grainy or the dip to separate. Warm it just until it’s heated through and creamy again.
Variations to Try
- Skip the meat and double up on beans! Use a combination of black beans, pinto beans, or even refried beans for extra creaminess.
- Swap out the ground beef for ground turkey, shredded rotisserie chicken or cooked, shredded chicken breast.
- Turn up the heat by adding fresh or pickled jalapeños, a few dashes of hot sauce, or a sprinkle of crushed red pepper flakes.
- Add a smoky, spicy twist by swapping out the ground beef with crumbled chorizo sausage.
Can I use ground turkey or chicken instead of beef?
Yes, you can easily substitute ground turkey, chicken, or even plant-based meat for ground beef. The cooking time remains the same.
What do I do if the dip is getting too thick?
If your dip starts to thicken up more than you’d like, simply add a splash of milk, chicken broth, or extra salsa to thin it out. Stir well until you reach your desired consistency.
Can I make this dip in the oven instead of a crockpot?
Yes, you can! Simply cook the ground meat, mix all ingredients in a baking dish, and bake at 375°F for about 20-25 minutes, give it a good stir, and then bake it for another 20 minutes or until the cheese is melted and bubbly. This is a quicker method if you don’t have time for the slow cooker.
How do I prevent the cheese from becoming grainy when reheated?
To avoid a grainy texture, reheat the dip gently over low heat and stir often. Adding a small amount of milk or cream can help smooth out the texture if needed, too.
What size crockpot did you use?
A 4 to 6 quart crockpot will do best here. If you have a smaller one, scale the recipe down. If your crockpot is larger, scale the recipe up to ensure proper cooking.
What should I eat with this dip?
Fritos and Tostitos have been a favorite, but really any corn chip will do the trick. You could also go a different route and use hunks of toasted French bread as the vessel for this dip. Pretzels or celery sticks would work as well.
Trish’s Tips
- Use freshly grated cheese. While pre-shredded cheese can save time, freshly grated cheese melts better and provides a creamier consistency. Pre-shredded cheese often contains anti-caking agents that can affect the texture of the dip.
- If your dip is too thick, add a splash of milk, broth, or extra salsa to loosen it up. If it’s too thin, let it cook uncovered for the last 30 minutes, or add a bit more cheese to thicken it up.
- Stir the dip occasionally (about once every 30 minutes) to ensure even cooking and to prevent the cheese from sticking to the sides.
- For a pop of color and extra flavor, add fresh toppings like diced tomatoes, green onions, or black olives just before serving. This will make the dip look more appetizing and provide a nice burst of freshness.
More Dip Recipes to Try
Crockpot Taco Dip
Ingredients
For the dip
- 1 ½ pounds ground beef cooked
- 16 ounces cream cheese cubed
- 16 ounces chunky salsa drained
- 2 packets low sodium taco seasoning
- 8 ounce block of Velveeta cubed
- ½ small sweet onion diced
- ½ cup diced red and green pepper
- ½ cup black beans cooked and drained
- 1 cup shredded pepper jack cheese
Toppings
- 2 tablespoons sliced black olives
- 1 diced medium tomato
- 2 tablespoons diced green onion
- ½ cup sour cream
- ¼ cup taco sauce
- chips for serving
Instructions
- Load the crock pot. In a 4-6 quart crockpot, mix all of the ingredients (except for the toppings) together until well combined. The cream cheese and velveeta will remain solid and that’s ok, they will melt down.
- Cook. Cook in your covered crockpot on low for 2 hours, stirring about every 30 minutes.
- Serve. Give the dip one last good stir and then top the dip with black olives, tomato, green onion, sour cream, taco sauce, and serve with chips.
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