Name: Slow Cooker Warm Chili Cheese Dip Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 15 ounces chili (1 can); 1 cup salsa; 8 ounces cream cheese (1 package, room temperature); 1 cup shredded cheddar cheese; 1 teaspoon minced garlic; 1 onion (diced)

This Slow Cooker Warm Chili Cheese Dip recipe brings back some sweet memories for me.

When I was growing up, there was a woman in my neighborhood who attended our same church and was one of the youth leaders.

She was single and didn’t have any children of her own, so she treated us like we were her children.

On Sunday nights, she would invite a bunch of the neighborhood girls my age to come over and play card games and she would have a warm chili and cheese dip cooking in her slow cooker for us to pig out on while we played and talked.

For some reason, I started thinking about this dip that she used to make. I never had the chance to ask her for her recipe, but I remembered that it was simple (I probably watched her make it 5 or 6 times).

So, here is my version of Kristi’s famous Warm Chili Cheese Dip. I know that you will love it as much as I do!

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Slow Cooker Warm Chili Cheese Dip Recipe

Here is my version of Kristi’s famous Chili Cheese Dip. I know that you will love it as much as I do!

Prep Time 15

Cook Time 4

Total Time 4 15

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Ingredients

Equipment

Instructions

Spray a 3-4 quart slow cooker with non-stick cooking spray.
Place all ingredients inside slow cooker and mix well.
Cook on low for 3-4 hours or until completely heated through, stirring occasionally during cooking time (I stirred mine twice).
Stir well before serving and top with additional shredded cheese and green onions (optional).
Serve with chips or your favorite crackers or vegetables.

Notes

If you use a 6 quart slow cooker it may not take as long to cook since the slow cooker is larger, the dip will be spread out thinner in the cooker.

Nutrition

Calories: 121 kcal · Carbohydrates: 9 g · Protein: 6 g · Fat: 7 g · Saturated Fat: 4 g · Cholesterol: 24 mg · Sodium: 364 mg · Potassium: 295 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 768 IU · Vitamin C: 63 mg · Calcium: 132 mg · Iron: 1 mg

Cuisine: American

Course: Side Dish

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Questions & Reviews

Liz says:

Thank you for nice recipe. Have a great week.
Amber says:

I made this recipe last night and was VERY pleased. I was skeptical of whether I would get the same taste as the velveta block. It tasted exactly the same to me! I did chili with no beans, subbed 1.5 tsp of minced garlic for the garlic cloves, only used 3/4 salsa, and added a couple of dashes of chili powder and I probably added an extra handful of cheddar cheese. =-) I'm very pleased to have found a "real" chili cheese dip that doesn't use the fake cheese. I plan to figure out how to make the chili myself instead of in the can. The regular chili recipe that I use for us to eat is way to different to add to the cheese dip recipe. Thanks again!!!!
lorri mackey says:

my step mom used to make something close to this . super easy ,and like you said great on winter evenings :) a can of Stagg Chili ( green chili larado ) the very best ,and one block cream cheese. the cream cheese melts great in the micro wave and add the heated chili . a great stand by for surprise guests !
Megan says:

I was wondering if I used a 6-quart if that would be ok? I hardly use my slow cooker and my husband doesn't want to get another one. So I hope it will be ok in a 6-quart? Let me know! Thanks.
Cyd says:

Hi Megan, you will be just fine with a 6 quart slow cooker. It may not take as long to cook since the slow cooker is larger, the dip will be spread out thinner in the cooker.