Slow Cooker Cream Cheese Taco Dip

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5 from 1 vote

Slow Cooker Cream Cheese Taco Dip

A zesty, creamy dip made with ground beef, cream cheese, Velveeta, and salsa, perfect for parties and gatherings.

Prep Time15

Cook Time3

Total Time3 15

Course: Appetizer

Cuisine: Mexican

Keyword: Easy, Slow Cooker

Servings: servings

Calories: 350kcal

Equipment

Slow Cooker
Skillet

Ingredients

1 pound Lean Ground Beef
2 packages Cream Cheese 8 ounces each, softened
1 package Velveeta Cheese 16 ounces
1 jar Salsa 16 ounces
1 Jalapeño minced
1 packet Taco Seasoning

Instructions

Cook the ground beef in a skillet over medium heat until browned. Drain any excess fat.
Add the cooked beef to your slow cooker.
Top with the cream cheese (cubed for faster melting), Velveeta (cubed as well), salsa, minced jalapeño, and taco seasoning.
Stir everything gently to combine.
Cover and cook on low for 2-3 hours, stirring once or twice. The cheeses should melt and blend into a rich, creamy mixture.
Once fully melted and hot, give it a final stir. Taste and add extra chopped jalapeños or salsa if desired.
Serve warm directly from the slow cooker. Keep on the “warm” setting for serving, stirring occasionally.

Notes

For extra flavor, try using spicy taco seasoning or add a dash of smoked paprika. This dip is great with tortilla chips, baked potatoes, or as a nacho topping.

Nutrition