Crockpot Taco Dip

My viral pizza dip for the slow cooker inspired me to create this Crock-Pot Taco Dip. It's a tasty appetizer to feed a game day crowd.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword crockpot taco dip, slow cooker taco dip

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 238kcal

In a medium bowl, combine the whipped cream cheese, drained Ro-tel tomatoes and one cup of the shredded cheddar cheese. Stir well until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker insert.
In a non-stick skillet over medium heat, brown the ground beef until it is no longer pink, breaking it up into small pieces with a wooden spoon or spatula. Add the taco seasoning and water, stir well to combine and let simmer for a few minutes. Pour the cooked taco meat over top of the cream cheese layer.
Sprinkle the remaining cheddar cheese on top of the beef layer. Cover and cook on high power for one hour or low power for two hours. Garnish with the chopped red onion, fresh tomatoes, cilantro and a few dollops of sour cream. Serve with Fritos scoops or tortilla chips.