This Slow Cooker Chili Dip is LOADED with your favorite chili ingredients, spices and SO irresistibly cheesy with NO Velveeta!
Since I started the day off with preparations for the Super bowl game, I decided to keep on going! It’s true, we get so excited about the big game because we get to spend time as a family and enjoy good food!
A couple of weeks ago, I decided to try out 3 different chip dip recipes to see if they were “bowl worthy” and I happy to say, they are.
You could seriously just have the 3 different dips and have your whole meal ready to go and the great thing is that they are super easy and sooooo good!
The rest of today, I’m going to share with you the 3 dips and they are all crowd-pleasers! Trust me, my family would tell me if they weren’t!
Ingredients: click to print
1 pound ground beef, browned and drained
1 cup ketchup
1 onion, diced
2 cloves garlic, minced
2 cans- 15-ounce kidney beans, rinsed and drained
2 teaspoons cumin
2 Tablespoons chili powder
1 teaspoon Frank’s hot sauce’
salt and pepper to taste
2 cups grated cheddar cheese
2 cups green onions, chopped
- Combine all the ingredients in the slow cooker, except the beans, cheese, and green onions. Cook on low for two hours.
- Add beans and cheese and cook one hour on low. Serve warm with chips and green onions for garnish.
Check out these other dips!