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Bowl of creamy Crockpot Chili Cheese Dip topped with cilantro and lime, served on a wooden table.

Crockpot Chili Cheese Dip

This Crockpot Chili Cheese Dip is a time-saving, creamy delight that combines melty Velveeta cheese with hearty chili. Perfect for parties, it offers a deliciously easy chili cheese dip you can set and forget!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 15 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 32 oz. Velveeta, sliced or cubed
  • 30 oz. Original Hormel® Chili with Beans (two 15-oz. cans)
  • 2 Tbsp. chili powder (cut in half if you don’t like spicy)
  • 1 tsp. cumin
  • 1 lime
  • 2 cups milk
  • 4 Roma tomatoes, diced Pico de Gallo (optional)
  • 1 jalapeño, minced
  • 1/8 cup finely minced cilantro
  • 1/4 cup diced red onion
  • 1/2 lime
  • 1/4 tsp. salt

Equipment

  • Slow Cooker
  • Cutting board and knife
  • Mixing bowl
  • Serving dish

Method
 

  1. Add the Velveeta cheese and chili to your slow cooker.
  2. Sprinkle in the chili powder and cumin.
  3. Slice a lime in half and squeeze all the juice over the ingredients in the crockpot.
  4. Pour in the milk and give everything a good stir.
  5. Cover with the lid and cook on HIGH for 2 hours. Check and stir halfway through to ensure even melting.
  6. While the dip cooks, prep the optional pico de gallo by mixing the tomatoes, jalapeño, onion, cilantro, lime juice, and salt in a bowl. Stir and set aside.
  7. Once the dip is hot and creamy, serve it straight out of the crockpot with chips. Top with pico de gallo, if desired.

Notes

To avoid sticking, give your crockpot insert a quick spray with nonstick cooking spray before adding the cheese and chili. You may need to stir more frequently if using a smaller crockpot.