Get ready to elevate your snack game with this irresistible Crockpot Cream Cheese Taco Dip! Perfect for game days, parties, or a cozy night in, this creamy, zesty dip combines the best of Mexican flavors in one simple dish. With just a handful of ingredients and a little patience, you can create a crowd-pleasing appetizer that will have everyone coming back for more. Trust us, once you try this dip, you'll wonder how you ever lived without it!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 package cream cheese (8 oz)
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup sour cream
Instructions
- Soften the cream cheese by letting it sit at room temperature for about 15 minutes before preparing.
- Drain and rinse the black beans thoroughly to remove excess sodium and any canning liquid.
- In the crockpot, add the softened cream cheese and break it into smaller chunks to help it melt evenly.
- Pour in the diced tomatoes with green chilies, ensuring you include all the liquid for added flavor.
- Add the drained black beans and corn to the crockpot, distributing them evenly across the mixture.
- Sprinkle the entire packet of taco seasoning over the ingredients, stirring gently to distribute the spices.
- Cover the crockpot and set to low heat, allowing the ingredients to cook and blend for approximately 2 hours.
- Stir the mixture occasionally to prevent sticking and ensure even heating.
- During the last 30 minutes of cooking, fold in the shredded cheddar cheese, allowing it to melt into the dip.
- Once the dip is hot and creamy, stir in the sour cream until well combined.
- Serve hot with tortilla chips, fresh vegetables, or as a topping for nachos.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Soften the Cream Cheese: For the smoothest texture, let your cream cheese sit at room temperature for about 15 minutes before mixing it into the crockpot. This will help it melt evenly and blend beautifully with the other ingredients.
- Rinse Your Beans: Don’t skip rinsing the black beans! This step removes excess sodium and ensures your dip isn’t too salty. It also helps to enhance the overall flavor.
- Layer Wisely: When adding ingredients to the crockpot, layer them strategically. Start with the cream cheese, then add the tomatoes, beans, corn, and finally sprinkle the taco seasoning on top. This helps to distribute flavors more evenly as they cook.
- Stir Occasionally: While the dip is cooking, stir it occasionally to prevent sticking and promote even heating. This will also help incorporate all the flavors together.
- Cheese It Up: For an extra cheesy dip, consider using a mix of cheeses! Try adding pepper jack for a bit of a kick or a blend of Mexican cheeses for added depth.
- Serving Suggestions: This dip is fantastic with tortilla chips, but don’t forget about fresh veggies or even as a topping for nachos! Get creative and serve it with your favorite dippables.
- Storage: If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3-4 days. Just reheat gently before serving again.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
