I like to prepare tasty appetizers for game day. Usually, I make a good number of different kinds of dips, but I’m just as likely to bring out an old, reliable recipe as I am to try something completely new and unfamiliar.
When I make game day dip (and when I make a dip, it’s usually in the crockpot), the base is often either cream cheese or sour cream, or maybe something else that has that kind of creamy texture.Â
The 16 Best Game Day Crockpot Dips
1. Buffalo Cauliflower Crockpot Dip
Buffalo Cauliflower Dip is what I make in my slow cooker for Game Day. Cauliflower is the base of the dish (and, yes, it’s in there and you can’t taste it).
It couldn’t be easier. Combine the ingredients, and let them get cheese-ified and buffalo-y in your slow cooker.
Serve with sturdy chips that can stand up to the dip.
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup buffalo sauce
- 1 cup cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup blue cheese crumbles
- 2 tablespoons green onions, chopped
Instructions
1. Put the cauliflower florets in the Crockpot and pour the buffalo sauce on top, stirring to ensure an even coating.
2. In a bowl of medium size, blend cream cheese with sour cream and shredded cheddar, then spread it over the cauliflower.
3. Place the lid on the slow cooker and set it to low. Allow the cauliflower to cook for 3 to 4 hours, or until it is fork-tender.
4. Prior to serving, scatter blue cheese crumbles and minced green onions on top. Stir everything together and serve while toasty with a side of chips and/or veggies for a dipping experience.
2. Spinach Artichoke Jalapeño Dip
I adore putting together a Game Day Crockpot Dip, such as Spinach Artichoke Jalapeño Dip. It combines cream cheese, artichoke hearts, mozzarella, and jalapeños in a warm, creamy mix that’s perfect for the big game or any gathering where you want a warm, cheesy appetizer.
Ingredients
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 2 jalapeños, seeded and finely diced
- 1/4 cup grated Parmesan cheese
Instructions
1. Place the cream cheese, sour cream, and freshly grated Parmesan cheese in a mixing bowl, and mix until smooth.
2. Incorporate the chopped spinach, artichoke hearts, jalapeños, and mozzarella cheese into the mixture until well combined.
3. Pour the blend into a crockpot, set to low heat, and allow it to meld together for 2-3 hours, stirring every so often, until it reaches a state of molten perfection.
4. Tortilla chips or sliced bread can be served warm for dipping.
3. Slow Cooker Korean Beef Dip
Korean Beef Dip is one of my favorite Game Day Slow Cooker Dips. I take beef chuck roast, soy sauce, brown sugar, sesame oil, garlic, and ginger and let them party together in the slow cooker for a few hours.
They become a savory dish that is perfect for tailgating and serving to a crowd.
Ingredients
2 pounds beef chuck roast
1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/2 cup beef broth
Instructions
1. Put the chuck roast in the slow cooker.
2. Combine the soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger in a small bowl.
3. Pour the sauce over the beef, then add the beef broth around the roast.
4. Cook on low for 7-8 hours, covering the pot so that the moisture does not escape. When the time is up, check to see if the beef is done. It should be fork-tender, and you should be able to shred it without too much hassle. If the beef isn’t done, cover it back up and cook for another hour. When the beef is done, you can serve it right away or let it sit in the pot on warm for an hour while you get your stuff together.
4. Crockpot Avocado Feta Salsa
Preparing a delicious Crockpot Avocado Feta Salsa for Game Day is a labor of love. Creamy avocados combined with tangy feta and vibrant colors of summer squash and mushrooms make for a lovely presentation.
Add to this the delightful flavor and texture of the salsa, and you can see why it elevates our Game Day Dip Strategy.
Ingredients
Avocados, diced
Feta cheese, crumbled
Cherry tomatoes, quartered
Red onion, finely chopped
Jalapeño, minced
Lime juice
Fresh cilantro, chopped
Instructions
1. Into the crockpot, mix the diced avocados, feta cheese, cherry tomatoes, and red onion. Then add the minced jalapeño.
2. Squeeze lime juice onto the contents to stop the avocados from going brown and to enhance the taste.
3. Place the crockpot on low and heat for about an hour. This allows the flavors to meld together.
4. Just before serving, mix in the freshly chopped cilantro and check if more salt or pepper is needed. You can serve it warm or let it come to room temperature.
5. Spicy Black Bean Corn Dip
My favorite dips for Game Day come straight from the crockpot. Nothing beats my Spicy Black Bean and Corn Dip.
It has a base of black beans and corn that can easily serve as a tasty warm salad for dipping tortilla chips into. But I kick it up with some diced tomatoes and green chiles, putting my dip straight over the top with a finish of copious amounts of shredded cheddar cheese.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 tablespoon taco seasoning
- 1 jalapeño, finely chopped
- 2 tablespoons chopped cilantro (optional)
Instructions
1. In a slow cooker, mix together black beans, corn, diced tomatoes with green chilies, jalapeño, and taco seasoning. Stir everything together nicely; this is the base of the dish.
2. For 2-3 hours on low, and every now and then, give a stir.
3. Roughly half an hour before you’re ready to serve the dish, throw in the shredded cheddar cheese and stir together evenly to incorporate the cheese fully into the dish.
4. You can serve it warm and, if you want, garnish it with cilantro. Pair it with some tortilla chips or fresh vegetables and you’re ready to go.
6. Reuben Sandwich Dip
I enjoy creating different kinds of dips for Game Day to serve in my slow cooker. One of my favorites is Reuben Sandwich Dip.
I make it with chopped corned beef, sauerkraut (that got a little dissolved in cooking water), different kinds of mustard to taste, and Swiss cheese. The Swiss cheese is actually the only cheese in there.
Yet, with it and the ingredients that make the dip base, there seems to be a mountain of cheese in this dish!
Ingredients
1 pound corned beef, chopped or torn into small pieces
1 cup sauerkraut, drained and rinsed
8 ounces cream cheese, softened
2 cups Swiss cheese, shredded
1 cup sour cream
1/4 cup Russian or Thousand Island dressing
Rye bread or crackers, for serving
Instructions
1. Put the chopped corned beef, sauerkraut, cream cheese, Swiss cheese, sour cream, and dressing in a crockpot and mix well.
2. Cook the dip in a slow cooker for 2 to 3 hours on low, or until it is heated through and the cheese is melted. Stir it several times while it’s cooking to make sure everything is combined well.
3. Serve it hot, alongside crisp rye bread or crackers, for a superbly Game Day-worthy Reuben experience.
7. Thai Peanut Chicken Dip
For me, Game Day calls for a crockpot full of Thailand-influenced dippables. I’m the one who gets the peanut butter, soy sauce, and sriracha into our pot, and I let other people do the slicing of the veggies.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sriracha or other hot sauce
Instructions
1. In the base of a slow cooker, arrange the chicken breasts.
2. Combine the peanut butter, soy sauce, lime juice, rice vinegar, honey, and sriracha in a bowl and mix well.
3. Pour the peanut sauce over the chicken and let it cook on low heat for 4 to 5 hours, until the chicken is fully cooked
4. Using a pair of forks, pull the chicken apart into shreds. Mix the shredded meat with the warm sauce, then serve it as a dip alongside an assortment of fresh vegetables and crackers.
8. Creamy Chipotle Ranch Dip
I relish preparing Creamy Chipotle Ranch Dip from sour cream, mayonnaise, and chipotle peppers for Game Day crockpot dips. The addition of lime juice and garlic powder gives it a zesty kick that makes it perfect for serving with an array of dippable delights.
Ingredients
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1 tablespoon ranch seasoning mix
1 teaspoon lime juice
1/4 teaspoon garlic powder
Salt to taste
Instructions
1. In a mixing bowl, mix the sour cream and mayonnaise until the two are thoroughly combined and smooth.
2. Finely chop the chipotle peppers and add them to the mix. Next, combine the ranch seasoning with the mix and add some lime juice, garlic powder, and salt to taste. Stir everything until it’s well blended.
3. If needed, alter the seasoning to suit your taste, which might involve adding more salt, lime juice, or chipotle peppers, depending on your individual preferences.
4. Before serving the dip, cool it in the refrigerator for at least 30 minutes so that the flavors can blend. Serve with chips, your favorite vegetables, or whatever dippers you might have on hand.
9. Smoky Poblano Queso Dip
For the perfect Game Day dip, you can’t beat smoky poblano queso. It’s irresistibly cheesy thanks to a combination of Velveeta and Monterey Jack, and it’s got a depth of flavor that makes it stand head and shoulders above what most people think of as a cheesy dip.
Ingredients
2 large poblano peppers
1 tablespoon olive oil
16 ounces processed cheese (such as Velveeta), cubed
1 cup shredded Monterey Jack cheese
1 cup milk
1 teaspoon smoked paprika
1 can (10 ounces) diced tomatoes with green chilies, drained
Instructions
1. Your oven’s broiler needs to be preheated. On a baking sheet, lay down the poblano peppers and place them in the broiler for 5-7 minutes on each side. You want them to be charred and blistered on all sides. Once they reach that state, take them out of the oven and place them in a sealed plastic bag. Let them steam for 10 minutes. Afterward, peel, seed, and chop the peppers.
2. Add olive oil to a pan and heat it over medium. Then, add the chopped poblano peppers and let them sauté for about 5 minutes or until tender.
3. In a slow cooker, combine the sautéed poblano peppers, processed cheese, Monterey Jack cheese, milk, smoked paprika, and drained tomatoes with chilies. Mix well to incorporate all the ingredients.
4. Put the lid on and set the cooker to low. Let it go for 2-3 hours, giving it a stir now and then. By the time you hit the 3-hour mark, it should be completely melted and smooth. Serve it up warm alongside a bowl of tortilla chips for dipping.
10. Sweet Potato Bacon Dip
For Game Day, I savor the preparation of Sweet Potato Bacon Dip, which finds its way into my Crockpot. Sweet potatoes serve as the base for this dip and are blended with the usual dip contenders—sour cream and cream cheese—until smooth and creamy.
Then, into the sweet potato purée, I fold in the bits of bacon that I fried and crumbled; the fantastic maple syrup that I drizzled in.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/4 cup maple syrup
- 1/2 tablespoon ground cinnamon
- Salt and pepper to taste
Instructions
1. In a slow cooker, add the diced sweet potatoes. Use the lid to cover the cooker, then set to high for 3 to 4 hours. When time is up, check for tenderness. If you can pierce the potato with a fork easily, they are done. If not, allow to cook a little longer.
2. After cooking the sweet potatoes, incorporate the crumbled bacon, sour cream, cream cheese, maple syrup, and spices into the dish.
3. Using an immersion blender, puree the mixture until it is smooth and creamy.
4. Maintain the dip’s warm temperature in a slow cooker set to low or warm while you serve it alongside an array of your favorite chips or breads.
11. Slow Cooker Crab Rangoon Dip
One of my favorite things to create for Game Day is a dip that I can make in my slow cooker. My go-to is a Slow Cooker Crab Rangoon Dip.
It takes most of its flavor from some lump crab meat, and then it has a cream cheesy base that also includes some really nice melted mozzarella.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 12 oz lump crab meat, drained
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onions
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
Instructions
1. In a mixing bowl, thoroughly mix the cream cheese, sour cream, Worcestershire sauce, and garlic powder until you have a smooth, uniform mixture.
2. Combine crab meat, mozzarella cheese, and green onions.
3. Pour the mixed contents into a slow cooker and set it on low. Cook for 2-3 hours, stirring now and then, and ensuring that the lid remains in place. The desired result is a smooth, hot dip.
4. On game day, savor this warm dip served alongside wonton chips or crackers.
12. Caramelized Onion Blue Cheese Dip
When it comes to Game Day dips made in the Crockpot, I cannot get enough of the fabulous combination of deeply caramelized onions, creamy blue cheese, and tangy sour cream that makes up the dip that we call Caramelized Onion Blue Cheese Dip. It is delicious whether or not you add the optional garnish of chopped chives.
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 4 ounces blue cheese, crumbled
- Salt and pepper, to taste
- Chopped chives, for garnish (optional)
Instructions
1. Heat a skillet over medium heat and add the butter. Once the butter melts, add the sliced onions, and then begin to cook them, stirring occasionally. Let the onions cook slowly and evenly until they caramelize, and watch closely towards the end of the cooking time, when they’re most likely to burn. Overall, from start to finish, this step takes about 25-30 minutes.
2. Blend the cream cheese and sour cream in a bowl until smooth. Mix in the crumbled blue cheese.
3. Stir the sautéed onions into the cream cheese mixture and season it with salt and pepper to create a decadent dip for your next gathering.
4. Pour the blended ingredients into a slow cooker, cover, and set it on low heat for 1-2 hours. Uncover your slow cooker, give the mixture a quick stir, and then ladle it into bowls. A garnish of chopped chives goes a long way.
13. Crockpot Greek Tzatziki Dip
I adore crafting Crockpot Dips for the big game, and my Greek Tzatziki Dip stands out as one of my all-time favorites. Its preparation couldn’t be easier: Just mix together Greek yogurt, finely chopped cucumber, and fresh dill; then put it all in the Crockpot for a couple of hours.
Ingredients
- 2 cups Greek yogurt
- 1 cup grated cucumber, squeezed to remove excess water
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. In the crockpot, blend together Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Stir well to ensure everything is nicely amalgamated.
2. Place the dip in the crockpot on the “low” setting, and let it warm for 1-2 hours. You may stir the dip a time or two while it heats up, but I wouldn’t overdo it.
3. After heating the tzatziki, add salt and pepper as you see fit. Then, serve it as an appetizer with pita bread or fresh vegetables.
14. Blistered Tomato Basil Dip
The Blistered Tomato Basil Dip is one of my absolute favorites to prepare for Game Day. It takes cherry tomatoes, fresh basil, and three kinds of cheese to make a warm, creamy, and quite shareable delight.
Ingredients
Cherry tomatoes
Fresh basil leaves
Cream cheese, softened
Sour cream
Parmesan cheese, grated
Garlic cloves, minced
Olive oil
Instructions
1. A skillet should be heated to medium-high before adding olive oil. Once the oil is hot, add the cherry tomatoes. Cook the tomatoes until they become blistered and slightly charred, which should take around 5-7 minutes.
2. Put the tomatoes into a slow cooker. Add the creamed cheese, sour cream, and Parmesan, as well as the minced garlic and fresh basil leaves.
3. Combine all components by stirring, then cover and cook them together on low for 2-3 hours, or until they reach the desired temperature and creaminess.Â
4. Offer the dip in a warm state alongside either crusty bread or tortilla chips.
15. Truffle Mushroom Cheese Dip
On Game Day, there’s nothing I adore more than serving up my Truffle Mushroom Cheese Dip. It begins with earthy little mushrooms.
 They’re blended with creamy cheeses and aromatic truffle oil to make for a game-ready, sharable dip that’s mushroomy, and cheesy in all the right ways.
Ingredients
Truffle oil
Mushrooms, finely chopped
Cream cheese, softened
Shredded mozzarella cheese
Parmesan cheese, grated
Garlic, minced
Salt and pepper to taste
Instructions
1. Sauté the chopped mushrooms and minced garlic in a drizzle of truffle oil in a skillet over medium heat until the mushrooms are tender and aromatic.
2. Place the sautéed mushrooms in a slow cooker and add the cream cheese, shredded mozzarella, and grated Parmesan.
3. Add some salt and pepper for seasoning, then combine all the entities into one harmonious whole.
4. Place the cover on the dish and set the slow cooker to low for 2-3 hours, stirring occasionally. When the time is up, the creamy, dreamy cheese dip should be fully melted, bubbly, and ready to serve. You may still need to transfer the dip to a serving bowl if you used a slow cooker with a timer for the 2-3 hours. Crackers and sliced baguette are ideal dippers, but really, anything will work.
16. Slow Cooker Mango Habanero Dip
For game day, I enjoy making Slow Cooker Mango Habanero Dip. It’s a dip that’s slightly sweet, thanks to the juicy mango, and has a solid kick, thanks to the habaneros and lime juice.
Served with chips, it’s bound to be a crowd-pleaser!Â
Ingredients
2 cups diced mango (fresh or frozen)
1 block (8 oz) cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped habanero peppers (seeded and deveined for less heat)
1/4 cup red onion, finely chopped
1 tablespoon lime juice
Salt to taste
Instructions
1. Mango, cream cheese, cheddar, habanero peppers, red onion, and lime juice form the base for this unusual dip. There are a few ways to thicken it, and the slow cooker is an excellent option. It’s easy to use, and the low and slow cooking method allows the dip to heat through without burning or seizing.
2. Put the lid on the slow cooker. Set the heat to low. Cook for 2 to 3 hours, stirring now and then, until all the cheeses have melted and the dip is as smooth as you want it to be.
3. Sample the dip and add salt if necessary. Serve it warm alongside tortilla chips or your preferred dipping accompaniment.
