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Best Mexican Dips You Can Make in Your Slow Cooker

When there are multiple cheeses, beans and tomatoes involved, you can't really go wrong. That's why Mexican dishes, which often include a generous combination of all of these ingredients, are such a crowd favorite. Next time you host a dinner party, be sure to serve a Mexican dip as an appetizer while the main dish is being prepared. Try some of these top recipes that require minimal prep time and can be made while you're at work, bringing the kids to practice or running errands. Just get out your Crock-Pot® Programmable Cook & Carry™ 6-Quart Oval Slow Cooker, and let it do the work for you.

Try this chicken dip that's loaded with cheese and protein.Try this chicken dip that's loaded with cheese and protein.

Cheesy Chicken Dip
A cheesy dip that mixes in beans and chicken, you'll be sure to indulge in your cravings while also packing in some protein while you're at it. 

You'll Need:

  • 2 8-ounce packages cream cheese, cut into squares
  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 3 cups shredded colby jack cheese
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/2 cup sour cream
  • 3 green onions, chopped
  • 1 1/2 tablespoons taco seasoning mix
  • 1 cup black beans, rinsed and drained.

Layer the bottom of your slow cooker with cream cheese, then place tomatoes, cheese, chicken, sour cream, onions and taco seasoning on top of it. Cook on high for 2 hours until cheese is melted, and stir periodically. Add beans, cover and cook for an additional 15 minutes. Serve with tortilla chips or vegetables, like celery and carrots. If dip is too thick, add in some milk until it's at the desired consistency.

Beans are a classic ingredient for Mexican dishes.Beans are a classic ingredient for Mexican dishes.

Mexican Bean Dip
Beans are essential to nailing a Mexican dip. This recipe calls for two different kinds, as well as a variety of additional tasty ingredients.

You'll Need:

  • 1 16-ounce can refried beans
  • 1 15-ounce can black beans, rinsed and drained
  • 1 pound ground beef, cooked, crumbled and drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 8-ounce block cheddar cheese, shredded
  • 1/2 cup jarred jalapeno slices.

Start by layering your slow cooker with refried beans. Add in black beans, ground beef, sour cream, salsa, cheese and jalapenos. Cover and cook on high for 2 hours or until cheese is melted. Stir periodically so all of the ingredients are mixed together. If salsa pools at the top, simply blot with a napkin to sop up the excess liquid. 

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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