Go Back
Crockpot Nacho Cheese Dip

Crockpot Nacho Cheese Dip with Real Cheese Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 oz sharp cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz cream cheese, cut into cubes
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • ½ cup whole milk
  • ¼ cup pickled jalapeño slices, chopped
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • Salt to taste
  • For serving: sliced fresh jalapeño, chopped cilantro

Method
 

  1. Set slow cooker to LOW. Add all cheeses, Rotel, milk, chopped pickled jalapeños, garlic powder, and cumin. Stir to combine.
  2. Cover and cook on LOW for 1 to 2 hours, stirring after the first hour, until fully melted and smooth.
  3. Stir the dip well. If too thick, add milk a tablespoon at a time until desired consistency. Taste and add salt if needed.
  4. Switch to WARM setting. Top with fresh jalapeño slices and cilantro, and serve hot.

Notes

Cook time can vary from 1 to 2 hours depending on your slow cooker; check it after 1 hour and stir. The dip stays dippable on the warm setting for hours, so it's perfect for parties. Freshly shredded cheese makes the smoothest dip.