Cheesy, beefy, melty goodness in a bowl. Make it once and you’ll be “the dip person” forever.
Let me tell you something.
This dip has saved my tail more times than I can count. Last-minute potlucks. Game day gatherings. Random Friday nights when the kids had friends over and everyone was “just a little hungry” (you know how that goes). I toss everything in the slow cooker, stir it once or twice, and suddenly the house smells like a Tex-Mex dream. No complaints. Just scoops and smiles.
It’s warm, savory, just a little spicy — and that creamy, cheesy texture? Lord help us. We’ve even skipped dinner and just eaten this with chips.
And the best part? It’s ridiculously easy. Like, stir-it-twice-and-you’re-done easy.
Why You’ll Love It (And Crave It Later)
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Only 6 ingredients (plus chips!)
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Crockpot magic — fix it and forget it
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Creamy, cheesy, taco-y perfection
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Feeds a crowd without fuss
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Hard to mess up, easy to devour
What You’ll Need
Just a few basic things — most of which you probably already have hangin’ around.
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1 lb lean ground beef – I use 85/15 or 90/10, but whatever works
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2 (8 oz) blocks of cream cheese, softened – Room temp melts quicker
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1 (16 oz) block Velveeta, cubed – Yep, we’re going full-on comfort here
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2 cups salsa – Mild, medium, chunky, smooth — use what you love
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1 (4 oz) can diced green chilies – Adds a little zip without real heat
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1 packet taco seasoning – Store-bought or homemade
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Tortilla chips, for serving – Or Fritos, or even carrot sticks if you’re feelin’ healthy-ish
Let’s Make This Dip, Shall We?
Step 1: Brown the beef
Grab a skillet and brown your ground beef over medium-high heat. Break it up as it cooks — we’re going for crumbly, not clumpy. Once it’s nice and browned, drain off the grease. That step’s important unless you want oily dip.
Step 2: Into the slow cooker it goes
Transfer the cooked beef into your slow cooker — a 3 or 4-quart size works great for this.
Then just start piling in the rest:
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Cubed cream cheese
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Cubed Velveeta
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Salsa
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Green chilies
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Taco seasoning
No need to stir just yet. Cover that baby and set it to low.
Step 3: Let the magic happen
Let it cook on low for 1½ to 2 hours, giving it a good stir every 30–45 minutes. You’ll watch everything melt together into this glorious, cheesy taco-scented heaven. If it looks a little too thick, splash in a tiny bit of milk or extra salsa.
Step 4: Serve it up hot
Once it’s hot and smooth, turn the slow cooker to “keep warm,” grab a big ol’ bag of tortilla chips, and get to scoopin’. Watch people hover like hawks around it.
Optional Add-Ins or Twists (You Know I Can’t Leave Well Enough Alone)
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Ground turkey or sausage instead of beef
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Black beans or corn for a little texture
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Jalapeños if you want to kick the heat up
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Topped with diced tomatoes, olives, or scallions when serving
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Serve it in a bread bowl for that wow factor
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Want to stretch it for more people? Stir in a can of Rotel or more salsa
Leftovers? Oh honey, you’re lucky.
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Fridge: Keep in an airtight container for up to 4 days.
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Reheat: Microwave or stovetop, stirring often. Add a splash of milk if needed.
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Use leftovers over nachos, inside quesadillas, or spooned over baked potatoes (trust me).
One Last Thing Before You Go…
This isn’t just dip. It’s that dip — the one people remember. The one folks ask you to make again, and again, and again. The kind of recipe you end up writing down on the back of a grocery receipt in someone’s kitchen after a party.
And honestly? That’s the best kind of recipe there is.
If you make it, I’d love to know — tag me, message me, or just shout from your kitchen window. I’ll probably hear you.
Cheesy hugs,
