Slow Cooker Loaded Nacho Dip
No Comments Jun 04, 2024
Updated Jul 10, 2024
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Three types of meat, cheese, beans, peppers, and salsa combine to make this tasty Slow Cooker Loaded Nacho Dip. It’s easy and quick to make and is sure to become a family favorite quickly.
Easily put together a dip bar with this loaded nacho dip, Slow Cooker Buffalo Chicken Dip, and my Slow Cooker Artichoke Dip (without spinach).
Table of Contents
Why You Should Try This Loaded Nachos Recipe
A dip recipe like this is one you’ll want to keep on hand for potlucks, game days, or when you’re looking to easily feed a large family or crowd. There are lots of ingredients, but the prep is still easy and the cooking time is just 2 hours.
This is always my go-to dip when I want to put something hearty and delicious on the table. It’s sure to become a favorite among family and friends. We also make Slow Cooker Buffalo Wings.
Recipe Ingredients
- Bacon: Sliced, and cooked until crisp on the stove top.
- Meat: I like to use a combination of ground beef and ground sausage. (We also use ground sausage in our Hanky Panky recipe.
- Peppers & Onions: A yellow diced onion and two serrano peppers diced add heat and flavor.
- Cheese: Cubed Velveeta makes for a very smooth dip.
- Salsa: A jar of salsa adds the perfect amount of flavor.
- Beans: A can of drained pinto beans adds extra heartiness.
- Olives: Contributes to heartiness as well.
- Milk: Helps make the dip creamy.
- Seasoning: A packet of taco seasoning will give the dip a Mexican flavor.
Step-by-Step Directions
Step One – Add the bacon to a large skillet set to medium-high heat and cook until 3/4 of the way cooked through. Drain fat.
Step Two – Add the ground beef, ground sausage, onion and serrano peppers to the pan along with the bacon. Cook and crumble the meat.
Step Three – Drain off the fat and add the meats to the slow cook cooker.
Step Four – Add the remaining ingredients to the slow cooker.
Step Five – Then pour in the milk.
Step Six – Stir until everything is well combined.
Step Seven – Cover and cook on HIGH for 2 hours, stirring occasionally. Garnish, serve with tortilla chips and enjoy!
How to Serve
- In addition to tortilla chips, you can also serve this dip with Frito scoops, pieces of crusty bread, veggie strips.
- This delicious dip can also be a topping for a taco salad, enchiladas, baked potatoes (try my slow cooker baked potatoes), crockpot refried beans, or rice. You can also make homemade nachos or turn this into vegetarian nachos by leaving out the meat altogether.
- As for toppings and garnishes, consider topping with black olives, sliced green onions, extra bacon crisps, a dollop of sour cream, shredded cheese, pico de gallo, fresh cilantro, and the like.
Recipe FAQs
One poblano pepper can be used instead of serrano for much less heat.
Any remaining dip can be stored in an airtight container and put in the fridge for up to 4 days. Reheat over medium heat on the stovetop or in the microwave until warmed throughout.
Yes. Ground turkey, venison, or ground chicken could be used in this recipe.
Monterey Jack, mild cheddar cheese, Pepper Jack, or any you prefer would go perfectly in the ground beef mixture.
More Slow Cooker Dip Recipes
- Slow Cooker Sausage Dip
- Slow Cooker Hot Shrimp Dip
- Slow Cooker Jalapeno Popper Dip
- Slow Cooker White Pizza Dip
- Slow Cooker Street Corn Dip
- Slow Cooker Queso Spinach Dip
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Slow Cooker Loaded Nacho Dip
Ingredients
- 1 lb. bacon, sliced in 1/2 inch pieces
- 1 lb. ground beef
- 1 lb. ground sausage
- 1 yellow onion, diced
- 2 serrano peppers, diced – see notes for other heat variations
- 32 oz. velveeta, cubed
- 1.25 oz. taco seasoning
- 16 oz. jar of salsa
- 15 oz. can pinto beans, drained and rinsed
- 1 cup milk
- 3.8 oz can olives, drained
For serving:
- tortilla chips
Instructions
- Add the bacon to a large skillet set to medium-high heat and cook until 3/4 of the way cooked through. Drain fat.
- Add the ground beef, ground sausage, onion and serrano peppers to the pan along with the bacon. Cook and crumble the meat. Drain off the fat and add the meats to the slow cook cooker.
- Add the remaining ingredients to the slow cooker.
- Stir.
- Cook on HIGH for 2 hours, stirring occasionally.
- Serve with tortilla chips and enjoy!
Sarah’s Notes
- One poblano pepper can be used instead of serrano for much less heat.
- Nutritional values do not include chips.
- Any remaining dip can be stored in an airtight container and put in the fridge for up to 4 days. Reheat over medium heat on the stovetop or in the microwave until warmed throughout.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
