Description
This Slow Cooker Cream Cheese Taco Dip combines ground beef, cream cheese, cheddar cheese, and flavorful taco seasonings into a warm, cheesy dip perfect for parties or game days. Slow-cooked to perfection, this dip is hearty, creamy, and easy to prepare with just a few simple steps. Serve with tortilla chips for a crowd-pleasing appetizer everyone will love.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 package (8 oz) cream cheese, softened
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1 packet taco seasoning mix
- 1 cup salsa
- 1 cup sour cream
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until it is fully browned, breaking it up as it cooks. Once done, drain any excess fat to keep the dip from becoming greasy.
- Combine Ingredients in Slow Cooker: Transfer the cooked ground beef to the slow cooker. Add softened cream cheese, diced tomatoes with green chilies, shredded cheddar cheese, rinsed black beans, taco seasoning mix, and salsa. Stir everything together until thoroughly combined.
- Slow Cook the Dip: Cover the slow cooker and set it to low heat. Let the mixture cook for 3 to 4 hours, allowing the dip to heat through completely and the cheese to melt, creating a creamy texture.
- Incorporate Sour Cream: Just before serving, stir in the sour cream until it is fully mixed in, adding a rich and tangy flavor to the dip.
- Garnish: Sprinkle the chopped fresh cilantro over the top if desired, adding a burst of freshness and color.
- Serve Warm: Serve the dip warm alongside tortilla chips, perfect for scooping and enjoying immediately.
Notes
- If you prefer a spicier dip, add a few dashes of hot sauce or jalapeños.
- You can substitute ground turkey for a leaner alternative.
- The dip can be kept warm on the slow cooker’s low setting for up to 2 hours before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or slow cooker.
- For added texture, top the dip with chopped green onions or sliced black olives.
