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Slow Cooker Chili Cream Cheese Dip
This two-ingredient Slow Cooker Chili Cream Cheese Dip is the perfect game day or Taco Tuesday recipe.
Prep Time
5
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
318
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 3 quart or larger
Ingredients
16
oz.
Philidelphia cream cheese
(two 8-oz. packages)
30
oz.
Hormel Chili with beans
(two 15-oz. cans)
US Customary
-
Metric
Instructions
Add the chili to the slow cooker.
Place the cream cheese on top on the chili.
Cook on HIGH for 2 hours, stirring occasionally.
Serve with tortilla chips or fritos and enjoy.
Notes
Nutritional values do not include chips.
Place any remaining dip in an airtight container and store in the fridge for up to 4 days. You can use the leftovers for a variety of things or continue to eat them as a dip. Simply warm dip on the stove top over medium heat until warmed throughout.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
16
g
|
Protein:
10
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
75
mg
|
Sodium:
733
mg
|
Potassium:
463
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
1120
IU
|
Vitamin C:
2
mg
|
Calcium:
105
mg
|
Iron:
4
mg