When I’m having people over for dinner, I like to use my crockpot to create some of my best dips. Particularly for game day or a lazy weekend get-together, these warming recipes are excellent.
The recipes are pretty easy considering all that’s packed into them. Set ’em and forget ’em (as they say) to make the best of it and really hang with your guests.
My crowd favorite dips are a creamy spinach artichoke and a spicy buffalo chicken, both great twists on a classic favorite. I can use my very basic ingredients and my handy crockpot to make a no-fuss dish that’s sure to satisfy many.
The 11 Best crockpot dips
1. Spinach Artichoke Dip
One of my favorite appetizers is the creamy spinach and artichoke dip with spinach, artichokes, cream cheese for creaminess, and a hint of garlic. It’s a great way to bring people together at parties.
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
1. Mix together the cream cheese, sour cream and mayonnaise in a large bowl.
2. Add the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper and stir until combined.
3. Transfer the mixture to a crockpot and spread evenly.
4. Cover and cook on low for 2-3 hours, stirring every half an hour or so, until the dip is hot and bubbly.
5. Once cooked, taste and adjust seasoning if necessary.
6. Serve warm with pita chips, tortilla chips, or crusty bread.
2. Buffalo Chicken Dip
Got the recipe for buffalo chicken dip? I’ve got one with shredded chicken and a creamy blend of cream cheese and the spicy punch of buffalo.
Stick on some ranch dressing and a sprinkle of cheddar cheese and you’re ready to share.
Ingredients
2 cups cooked and shredded chicken
8 oz cream cheese, softened
1/2 cup ranch dressing
1/2 cup Frank’s RedHot sauce
1/2 cup shredded cheddar cheese
1/2 cup blue cheese crumbles (optional)
1/4 cup chopped green onions (optional)
Instructions
1. In a bowl, mix the shredded chicken, softened cream cheese, ranch dressing and Frank’s RedHot.
2. Transfer the mixture to a slow cooker.
3. Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
4. Cover and cook on low for 2-3 hours, until hot and bubbly.
5. Stir in dip and garnish with blue cheese crumbles and chopped green onions, if desired, and serve.
6. Serve warm with tortilla chips, celery sticks, or your favorite dipping snacks.
3. Queso Dip
Nothing says guilty pleasure quite like a creamy dip. I love melted Velveeta mixed with cream cheese and a little sharp cheddar; jalapeño or bits of fresh tomato add the right zing to it.
Ingredients
- 1 pound ground beef or sausage
- 1 tablespoon taco seasoning
- 16 ounces Velveeta cheese, cubed
- 8 ounces cream cheese, cubed
- 1 can (10 ounces) Rotel tomatoes and green chilies, undrained
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
1. In a large skillet, brown the ground beef or sausage over medium heat. Drain off the fat; stir in the taco seasoning.
2. Transfer the cooked meat to a crockpot.
3. Put the Velveeta cheese, cream cheese, Rotel tomatoes, milk, and cheddar cheese in the crockpot.
4. Cover and heat through on low heat, stirring occasionally, for 2-3 hours or until the cheeses are melted and the sauce is smooth.
5. Once the dip is melted and thoroughly incorporated, keep on warm setting while serving. Stir in chopped cilantro or green onions for garnish if desired.
6. Serve the dip with tortilla chips, and enjoy!
4. French Onion Dip
There’s something soothing about this dip – I love the sour cream and cream cheese with the caramelized onions. The way the onions mix with a little bit of garlic and some Worcestershire sauce is magic.
I add my chives for the final touch.
Ingredients
2 large onions, finely chopped
2 tablespoons butter
1 teaspoon salt
1 teaspoon sugar
8 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Chopped fresh chives for garnish (optional)
Instructions
1. In a frying pan on medium heat, melt the butter. Transfer the chopped onions to the pan. Add the salt and sugar, and cook until the onions are caramelized, about 25 minutes, stirring occasionally.
2. Once caramelized, let the onions cool to room temperature.
3. In a small bowl, combine the softened cream cheese, sour cream and mayonnaise.
4. Add the caramelized onions, Worcestershire sauce, garlic powder and black pepper, and mix until combined.
5. Place the mixture in a crockpot on low, warm for about 1 hour, or until heated through.
6. Garnish with fresh chives if desired, and serve hot with chips or fresh vegetables.
5. Taco Dip
Nothing pleases me more than a dish that brings friends and family together. This dip will surely be the life of the party since it is loaded with flavor.
It adds a zing to a get-together meal. The star of the show is the seasoned ground beef that kickstarts the dip.
This is then followed by a layer of creamy refried beans, zesty salsa, cool sour cream, and shredded cheese.
Ingredients
1 pound ground beef
1 packet taco seasoning mix
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 cup sour cream
2 cups shredded cheddar cheese
1 cup shredded lettuce
1 can (
2.25 ounces) sliced black olives, drained
2 tomatoes, diced
Tortilla chips for serving
Instructions
1. In a large skillet over medium heat, cook the ground beef until it’s browned and the fat is drained off.
2. Add the taco seasoning mix to the beef and stir until well combined.
3. In the crockpot, spread the refried beans evenly along the bottom.
4. Spread the cooked beef mixture on top of the refried beans, then the salsa, sour cream and then shredded cheddar cheese.
5. Cover and cook on the stovetop on low heat for 2-3 hours or until the cheese is melted and the dip is warmed through.
6. Garnish with shredded lettuce, chopped tomatoes and black olives that are sliced thin; serve with tortilla chips.
6. Crab and Artichoke Dip
I love a good crab and artichoke dip for its deep creamy flavors. Tender, flakey crab meat gets paired with tender artichoke hearts and a base of cream cheese and mayonnaise, with just enough garlic, lemon juice, Parmesan cheese and a dash of paprika to garnish.
Ingredients
1 pound lump crab meat, picked over for shells
1 can (14 ounces) artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
Instructions
1. Place mayonnaise, sour cream, Parmesan, mozzarella, garlic, lemon juice, Worcestershire sauce, Old Bay seasoning, salt and pepper in a large bowl and mix well.
2. Gently fold in the crab meat and artichoke hearts but do not overmix or you will break up the crab too much.
2. Fold in the crab meat and artichoke hearts. Do not over-mix or you will overwork the crab.
3. Transfer the mixture to a slow cooker.
4. Cover and cook on low for 2-3 hours, or until the dip is hot and bubbly.
5. Serve warm with bread, crackers, or vegetables for dipping.
7. Four-Cheese Dip
I don’t think there is anything better than having a mixture of different cheeses and turning it into a dip. Some cheeses I like put in and mixed together for the creaminess and smoothness are cheddar, mozzarella, parmesan and cream cheese.
I also add a little bit of garlic and just for the freshness a few chopped green onions.
Ingredients
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon salt
Instructions
1. Mix the mozzarella, cheddar, Monterey Jack and Parmesan cheeses in a large bowl.
2. Mix in the cream cheese and sour cream.
3. Add the garlic powder, onion powder, red pepper flakes and the salt, and stir so that it’s evenly mixed.
4. Transfer the cheese mixture to a crockpot.
5. Cover and cook on low for 2-3 hours, stirring occasionally, until cheeses are fully melted and smooth.
6. Serve hot with your favorite dippers (tortilla chips, bread or vegetables).
8. Black Bean and Corn Dip
When I want to fix a party dish or a meal I haven’t already eaten for the 100th time, a dip is always a sure bet. I fling some black beans, sweet corn and chopped fresh cilantro into a bowl and top it off with a spritz of lime juice and a sprinkle of chopped red onion.
Three simple, delicious ingredients.
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) Rotel tomatoes with green chilies, undrained
1 cup shredded cheddar cheese
1 small red onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
Juice of 1 lime
1 tablespoon fresh cilantro, chopped
Instructions
1. Throw the black beans, the corn, the Rotel tomatoes with the juice, the onion, the bell pepper, the garlic, the cumin, the chili powder, the salt, and the pepper in a crockpot.
2. Stir the ingredients well to mix all the flavors.
3. Set to low and cook for 2–3 hours or until heated through, until the flavours of the onions, herbs and olive oil come together.
4. After cooking, stir in the lime juice and fresh cilantro.
5. Add the shredded cheddar and put the lid back on for an additional 10–15 minutes until the cheese melts.
6. Serve the dip warm with tortilla chips or your favorite dipping vessels. Enjoy!
9. Jalapeño Popper Dip
This dip – my hands-down favourite thing to make when anyone shows up at my door! I find that cream cheese as a base really helps with the texture.
Adding chopped jalapeños offers that perfect kick, and I find that sharp cheddar cheese just works so well. My favorite way to serve it is with crispy bacon on top.
Ingredients
8 ounces cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 can (4 ounces) diced jalapeños, drained
4-6 slices bacon, cooked and crumbled
1/2 cup panko breadcrumbs
1/4 cup melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
1. Mix together softened cream cheese, sour cream, cheddar cheese, Parmesan cheese, chopped jalapeños, crumbled bacon, garlic powder and onion powder, until nicely blended.
2. Transfer the mixture to a slow cooker, spreading it out evenly.
3. In another bowl, mix the panko breadcrumbs with the melted butter until all the breadcrumbs are coated.
4. Spread the breadcrumb mixture evenly over the top of the dip in the slow cooker.
5. Cover and cook on low for 2-3 hours or until bubbly and brown on top.
6. Serve warm with tortilla chips, crackers, or sliced vegetables.
10. Chili Cheese Dip
I always make sure my game-day snack or any other sort of get-together has a big bowl of dip that’s warm and oozing with cheese. I usually make mine with lots of creamy cheddar, spicy ground beef, and peppers.
I throw in some chili seasoning to bring it all together.
Ingredients
1 pound ground beef
1 can (15 oz) chili with beans
1 package (8 oz) cream cheese, cubed
2 cups shredded cheddar cheese
1 can (10 oz) diced tomatoes with green chilies, drained
1 teaspoon chili powder
Salt and pepper, to taste
Tortilla chips, for serving
Instructions
1. In a skillet over medium heat, brown the ground beef all the way through and drain the excess fat.
2. Put the cooked beef in a slow cooker with the chili, cream cheese, shredded cheddar cheese and diced tomatoes and green chilies.
3. Season the mixture with chili powder, salt, and pepper. Stir well to combine.
4. Place the lid on the crockpot and cook on low for 2-3 hours stirring occasionally until the cheese has melted and the dip is warm and hot.
5. Once done, give it a final stir, then serve warm with tortilla chips.
11. Pizza Dip
You can’t go wrong with a delicious, creamy appetizer that captures the soul of pizza in each bite. With a hefty amount of mozzarella and pepperoni, I think it’s simply irresistible.
Of course, a good portion of marinara sauce always does the trick.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced pepperoni
- 1/2 cup diced green bell pepper
- 1/4 cup sliced black olives
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
1. Spread the softened cream cheese evenly on the bottom of a slow cooker.
2. Pour and spread pizza sauce over the cream cheese layer.
3. Sprinkle shredded mozzarella and Parmesan cheese over the sauce.
4. Spread the pepperoni, diced green bell peppers and diced black olives on the cheese.
5. Sprinkle with dried oregano and basil for added flavor.
6. Add cover and cook on low for
1.5 to 2 hours, until melted and bubbly. Serve with breadsticks or crackers, warmed.
