Slow Cooker Taco Dip is a warm and cheesy dip made with ground beef, cream cheese, Velveeta, salsa, and taco seasoning. It’s a must-add to your list of appetizers for all of your game days and holiday gatherings. I also have a layered cold taco dip that is also addicting and perfect for serving guests.

Bowl of Slow Cooker Taco Dip on a Cutting Board Surrounded by Tortilla Chips.

Slow Cooker Taco Dip

I love serving dips from a slow cooker or crockpot, especially during the holidays. If you need a crockpot recipe for Christmas or a New Year’s Eve appetizer this year, check out this recipe. It is so easy to put together; all you need is about 10 minutes to brown the hamburger. Then, it’s simply adding the ingredients to a slow cooker, setting it on low, and letting it do most of the work.

Ingredients for Slow Cooker Taco Dip inside a Slow Cooker.

Ingredients & Substitutions

Meat: I used ground beef in this recipe. You could also use ground turkey, ground chicken, or even ground pork sausage if preferred.

Velveeta: Velveeta cheese is processed cheese, but it keeps its smooth consistency when melted, which is perfect for this creamy, cheesy dip.

Salsa: I prefer chunky salsa for this recipe, but regular would work, too. For more of a kick to the dip, choose a salsa that is medium to hot. (I used mild.)

Taco Seasoning: If you are looking for the most flavorful taco dip, make your own homemade taco seasoning! Of course, you could also use a packet (about 2 tablespoons) of taco seasoning. You can always adjust the amount of seasoning to taste.

Variations: This is a simple dip that can be made to taste. Add a can of Rotel, some jalapeno peppers, and your favorite kind of salsa.

Can I Make Taco Dip Without a Slow Cooker?

Sure! If you want to make this in a skillet on the stovetop, no problem! First, cook the ground beef, draining the grease if necessary. Next, add the rest of the ingredients and heat them up over medium-low heat. Stir occasionally, until the cheese has completely melted.

Chip Scooping up a Bite of Taco Dip.

Can I Make This Ahead of Time?

Yes. If you are not going to serve the dip the same day, you could still get it made and store it for up to a couple of days. Store the dip in a sealed container in the refrigerator. When ready to serve the next day or two, simply warm it up on in the microwave, on the stovetop, or in a crockpot on the warm or low setting. While reheating, stir it frequently. This dip will last in the refrigerator for 3-4 days. Just be sure to store it in an airtight container.

Bowl of Slow Cooker Taco Dip on a Cutting Board Surrounded by Tortilla Chips.
5 from 6 votes

Slow Cooker Taco Dip

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 pound ground beef
  • 2 blocks (8 ounces each) cream cheese
  • 1 pound (16 ounces) Velveeta, cubed
  • 1 jar (16 ounces) mild salsa, chunky
  • 1 packet (1 ounce / 2 tablespoons) taco seasoning
  • tortilla chips, for serving


  • In a large skillet over medium heat, add the ground beef. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until no longer pink. Drain excess grease.
  • To the bowl of a slow cooker, add the cooked beef, cream cheese, Velveeta, salsa, and taco seasoning. Cover and cook on low, stirring occasionally, for 60-90 minutes, or until the cheeses are completely melted.
  • Serve with tortilla chips.


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Reader Comments

  1. Hi Amanda! Love your recipes, and this one’s no different. I wish all of the recipe queens ( and kings!) Would include what size slow cooker they used in their recipes. For crockpot cooking, it really DOES make a difference! Thanks so much! : )

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