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There are some things in life that are just too good not to share! The first time I tasted the chili cheese dip from Chili’s restaraunt, I fell in love. I ate the whole bowl by myself and knew I had to find a copycat recipe so I could make it at home. Because, let’s be real, taking 3 kids out to Chili’s everytime I got a hankerin’ for some yummy dip isn’t the ideal situation. It didn’t take me long to figure out that this super easy crockpot chili cheese dip was just as tasty as the steamy hot dip served at Chili’s.
If you’ve been around here for long, you know I love recipes that are quick, easy and don’t require me to watch them too closely. In fact, if it’s made in a Crockpot or Instant Pot, you can bet I’ll be happy to try it out! I love the convenience these gadgets offer while serving up a scrumptious treat.
INGREDIENTS
- 16 oz Velveeta
- 3/4 cup Milk
- 1/2 tsp Cayenne Pepper (optional, if you like it spicy)
- 15 oz Can Chili (No Beans)
- 2 tsp Chili Powder
- 2 tsp Lime Juice
- Place the block of Velveeta into your crockpot.
- Pour in the entire can of chili.
- Add the milk.
- Mix in the chili powder and cayenne pepper.
- Don’t forget to add the lime.
- Cover the crockpot and cook on high for 1 hour.
- Stir, serve & enjoy!
Crockpot Chili Cheese Dip is our favorite dish to take to gatherings, from family reunions to church dinners! We’ve even made it while camping. Just dump it in the crockpot and head to the creek for a quick swim. When you get back, it’ll be there, ready to chow!
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Hi Tiffany!
I’m super excited to hear more about your blog and your personal life stories this Thursday in Professor Jennings’ class. I’ve been trying to find easy, quick snack recipes for my instant pot that I purchased last year. I love making full meals in it, but being a college student, interning, and balancing out time and staying on track of a healthy lifestyle, it definitely gets tricky. I’m glad I came across this quick snack to make in my instant pot for when I need something in between classes to hold me over until dinner. I haven’t made this recipe yet, but I plan on making it this weekend! Can’t wait to hear more in class in a couple days!
Natalie Merkert