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    Slow Cooker Chili Cheese Dip

    Contributed by Barbara Singer

    2991 days ago

    Skip to recipe
    Slow Cooker Chili Cheese Dip

    I like everything about fall, the weather, the food and football.

    Whether you're at the game or getting together with family and friends to watch it on TV, one thing you can be sure of is that there will be lots of food, from appetizers to desserts and everything in between.

    The recipe we have this week is a variation of one that has been around for years. It's perfect to serve when the gang gets together to watch football on the big screen. The nice thing is you can swap out the ground beef for sausage, use canned chili with or without beans, and your choice of mild, medium or hot salsa. Your slow cooker can cook it and keep it warm all through the game.

    chili-cheese-dip-13 It was a big hit here. It makes a lot. If there is any left, put the ceramic bowl from the cooker in the fridge and reheat it the next day. Be sure to buy a few bags of chips; you're going to need them.

    Slow Cooker
    Chili Cheese Dip

    12 – 14 servings
    Print Recipe

    Ingredients

    • 1 pound ground beef
    • 1 large yellow onion, peeled and diced
    • 1 large green pepper, seeded and diced
    • 1 16-ounce package processed American cheese loaf, cubed
    • 1 8-ounce package processed American spicy cheese loaf, cubed
    • 1 15-ounce can chili with or without beans
    • 1 16-ounce jar mild, medium or hot salsa
    • 1 1/2 teaspoons hot sauce or to taste

    Directions

    1. Brown the beef in a large skillet over medium-high heat until no longer pink. Remove from skillet with a slotted spoon and transfer to a lightly greased large slow cooker.
    2. Add the onion and green pepper to the skillet and sauté for a few minutes until the onion is translucent. Transfer to the slow cooker and add the cheese cubes, chili, salsa and hot sauce. Cover and cook on low for 3 1/2 hours. Serve warm with scoop-type chips.
    3. If you’re in a hurry, after browning, transfer the meat to a Dutch oven, add the sautéed onions and peppers and the remainder of ingredients. Cook on low heat, stirring often, until the cheeses are melted. Continue to cook and stir over low heat for about 10 – 15 minutes longer. Pour the mixture into the slow cooker and set to low.

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    Barbara Singer

    About Barbara Singer

    Cutco's Home Cook

    Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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