Crockpot Taco Dip

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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.

Course Appetizer, Slow Cooker

Cuisine Mexican

Keyword crockpot dip, crockpot taco dip, slow cooker taco dip, taco dip

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 605kcal

Author Trish - Mom On Timeout

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.

Notes

Storage Information

Refrigerator: Allow the dip to cool completely before transferring it to an airtight container. Store it in the refrigerator 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 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.

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