This easy Crockpot Chili Cheese Dip only has three ingredients! Just pour everything into the crockpot, cook, and serve.
Crockpot Chili Cheese Dip is a seriously easy recipe!
Similar to my Crockpot Little Smokies recipe, it’s a no-fuss recipe that you can serve straight from the crockpot. And, it’s only three ingredients.
I love serving it for game day with some blue corn tortilla chips on the side!
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- You’ll need 1 lb of Velveeta. I used the new “fresh packs” which are individually wrapped in 4 ounce portions. But the regular box works, too!
- Ground beef makes this dip extra hearty.
- Two cans of chili (no beans) adds lots of flavor, and even more meat. You could also use homemade chili if you have it!
How to make crockpot chili cheese dip
Start by crumbling one pound of ground beef in a large skillet. Cook, breaking it up with a wooden spoon, until cooked through.
You can use 80%, 85%, or 90% lean beef here. Drain the beef in a strainer.
Add the beef to the bowl of a crockpot. Add the chili and the Velveeta.
If you buy the block of Velveeta, cut it into 4–5 pieces before adding so it’ll melt more quickly.
Cover and turn the crockpot to high for 1 hour, or on low for 2 hours.
Remove the lid and stir to make sure everything is combined.
Serve while warm, either from a bowl or straight from the crockpot.
Frequently Asked Questions
Yes! Substitute 2.5 cups of homemade chili in place of the canned chili.
The original recipe (which is from an old church cookbook) said to use “Hormel No Beans Chili”. However, if you want to use chili with beans, go right ahead! I can attest that beans in a cheese dip is delicious, as evidenced by my Nacho Cheese Dip.
To make chili cheese dip without a crockpot, cook and drain the beef as directed. Add it back to the skillet, along with the Velveeta and chili. Cook over medium heat, stirring occasionally, until the Velveeta is melted and the dip is hot throughout.
Store the dip in a covered container in the fridge for 4–5 days. To reheat, place it in the microwave, in a skillet, or in the crockpot, and cook until heated through.
Make it ahead
Crockpot Chili Cheese Dip can be made several hours in advance of serving. After the dip is melted and hot throughout, turn the crockpot down to the warm setting until you’re ready to serve it.
Chili Cheese Dip can also be frozen. To do so, let it cool completely and transfer to a freezer safe container or resealable freezer bag.
Freeze for 1–2 months. Defrost in the refrigerator overnight, then reheat it using the microwave, the stovetop, or the crockpot.
This Chili Cheese Dip can be served straight from the crockpot! It’s nice because this method keeps the dip warm for everyone.
If I’m making multiple crockpot dishes for one event, I’ll transfer this dip to a mini slow cooker for serving.
Here are few more old fashioned appetizers that I love:
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Crockpot Chili Cheese Dip
- 1 lb ground beef
- 1 lb Velveeta
- 2 (15 oz) cans chili (no beans)
- To serve: tortilla chips
- Place the ground beef in a large skillet over medium heat. Cook, stirring occasionally to break up the meat, until fully cooked. Drain.
- Place the ground beef in a crockpot along with the Velveeta and both cans of chili. Cook on high until heated through, about 1 hour.
- Turn the crockpot to warm and serve from the crockpot, or transfer to a serving dish. Serve with tortilla chips.