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Easy Crockpot Chili Cheese Football Dip: Best Game Day Recipe

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This Easy Crockpot Chili Cheese Football Dip is the ultimate game day appetizer—creamy, spicy, and perfectly dippable. Made with simple ingredients and a slow cooker, it’s a crowd-pleaser that stays warm and delicious for hours.

Ingredients

Scale
  • 1 lb ground beef (80/20 works great; drain excess fat after browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) diced tomatoes, undrained (fire-roasted if desired)
  • 2 tablespoons tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 16 oz cream cheese, softened and cut into cubes
  • 2 cups shredded sharp cheddar cheese (shred your own)
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • Tortilla chips, Fritos, or crusty bread for dipping
  • Optional toppings: sliced jalapeños, chopped green onions, diced tomatoes, fresh cilantro

Instructions

  1. Brown the beef: In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the meat into small crumbles as it cooks (6-8 minutes). Drain off excess fat, leaving about a tablespoon for flavor. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Build the chili flavor: Stir in the tomato paste and let it cook with the beef for about a minute. Then add tomato sauce, diced tomatoes (with juices), chili powder, cumin, smoked paprika, garlic powder, and onion powder. Stir together and let simmer for 5 minutes.
  3. Add the beans: Gently fold in the drained kidney beans and pinto beans. Cook for another 2-3 minutes. Season with salt and pepper to taste.
  4. Layer in the crockpot: Spray the inside of your slow cooker with non-stick spray. Spread the cream cheese cubes evenly across the bottom. Pour the chili mixture over the top. Do not stir yet.
  5. Add the cheese: Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the chili layer. Dollop the sour cream on top. Do not stir yet.
  6. Cook low and slow: Cover and cook on LOW for 2 hours. Do not lift the lid for the first 90 minutes.
  7. Stir and serve: After 2 hours, give everything a good stir. The cream cheese should be fully melted and incorporated, and the cheese should be stretchy and smooth. If too thick, stir in a splash of milk or beef broth. Switch to WARM and serve directly from the pot.
  8. Top and enjoy: Garnish with sliced jalapeños, chopped green onions, or fresh cilantro if desired.

Notes

Shred your own cheese for best melt. Let cream cheese soften before cubing. For make-ahead, brown beef and build chili base the night before. If dip is too thick, stir in a splash of milk or beef broth. If too thin, leave lid off for 15-20 minutes on LOW.

Nutrition

Keywords: crockpot chili cheese dip, football dip, game day dip, slow cooker dip, chili cheese dip, easy appetizer

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