Hand dipping chip into chili cheese dip.
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5 from 5 votes

Crockpot Chili Cheese Dip Recipe

This easy Crockpot Chili Cheese Dip is the perfect party of game days appetizer! No velveeta or processed cheese used!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Appetizer
Cuisine: American, Tex-Mex
Keyword: Easy Crockpot Chili Cheese Dip, How to make chili cheese dip in a slow cooker, Recipe for Chili Cheese Dip
Servings: 12 Servings
Calories: 200kcal
Author: Caitlyn Erhardt


  • 2 Cups Cheddar Cheese Shredded
  • 1 Tbsp Corn Starch
  • 1 Tbsp Homemade Taco Seasoning Or Your Favorite Store-Bought Brand
  • 8 Oz Cream Cheese
  • 1/2 Cup Your Favorite Salsa
  • 1/2 Cup Frozen Corn
  • 1/4 Cup Evaporated Milk
  • 1 15 Oz Can Chili with Beans or 2 cups of Homemade Chili

Suggested for Serving


  • Add shredded cheese, corn starch and taco seasoning to a small crockpot and stir to combine. Once combined, add remaining ingredients to the crockpot.
  • Cover and cook on LOW for 2-3 hours until warm and melted. Stir occasionally to make sure the chili cheese dip is well combined.
  • Serve warm with crackers, pretzels, or tortilla chips. Enjoy!
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  • Leftover Storage: Store leftover chili with cream cheese dip in an airtight container in the fridge for up to four days. When ready to re-warm you can either add all the chili dip back to the crockpot or warm in the microwave until warm.
  • Chili Options: If you are trying to save on time, canned chili work perfectly fine for this dip. Alternatively, you can use leftover homemade chili for an even better flavor. I love using my sweet and spicy chili or vegetarian crockpot chili if I have some leftover. 
  • Cheese Options: I like using cheddar cheese for this dip but you could use shredded Mexican cheese or Colby-Jack instead!


Calories: 200kcal | Carbohydrates: 8.1g | Protein: 8.9g | Fat: 15.3g | Saturated Fat: 9.2g | Cholesterol: 48mg | Sodium: 429mg | Potassium: 236mg | Fiber: 1.9g | Sugar: 1.6g | Calcium: 184mg | Iron: 2mg
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