This Hormel chili cheese dip crockpot recipe is the ultimate easy party appetizer! Just three ingredients—cheese, chili, and salsa—melt together into a creamy, crowd-pleasing dip that stays perfectly warm in your slow cooker.
8 to 12ouncessalsa(use your favorite brand and spice level, add extra to taste)
32ouncesprocessed American cheese(use Velveeta or store brand, cut into 2" cubes)
2(15-ounce)cans chili with no beans(use Hormel or other brand)
Instructions
Spray crock pot with nonstick spray. Add salsa, cheese cubes, and chili. Cover and cook on low for 1 to 2 hours or until the dip is melted, stirring periodically. Once cheese is melted turn the slow cooker to warm setting and serve.
Notes
For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.TIPS: Cut the cheese into small cubes so it melts evenly, and stir occasionally to prevent sticking or burning around the edges. Keep the crockpot on the warm setting once melted to maintain the perfect dip texture for serving.VARIATIONS: Swap the chili for cooked ground beef or sausage, or try using Rotel instead of salsa for an extra kick. You can also mix in diced jalapeños, green chiles, or a splash of hot sauce for more spice. Use 16 ounces cream cheese and 4 cups shredded cheddar instead of Velveeta for a creamy, tangy twist. Adjust the consistency with milk.SERVING SUGGESTIONS: Serve with tortilla chips, corn chips, or warm soft pretzels. It’s also delicious spooned over baked potatoes, nachos, or hot dogs for an easy game-day upgrade.
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