This Crockpot Sunday Funday Dip has layers of cream cheese, taco beef, salsa and cheddar all cooked together until hot and bubbly! The ultimate game day appetizer!
THE BEST SLOW COOKER DIP
This dip is a total crowd-pleaser and I make it every time we have people over to watch football. I came across a version from Al Dente Diva and thought it would be perfect made in the crockpot. What makes this different from other slow cooker dips is that you actually layer everything instead of just dumping it all in and stirring. It looks impressive but honestly takes no skill at all. The taco beef is really the star here – there’s 2 pounds of it so every bite is meaty and flavorful. Set out some chips and you’re done!
FREQUENTLY ASKED QUESTIONS:
Why do I need to layer this instead of mixing it?
The layers look nice when you serve it and each layer keeps its own texture. Plus when people scoop it, they get a little bit of everything in one chip.
What if my cream cheese is still cold?
Let it sit on the counter for a couple hours before you start. Or stick it in the microwave for like 20 seconds to soften it up. Cold cream cheese won’t spread right.
Can I use ground turkey?
Yeah but it won’t taste as good. Beef has way more flavor for dips like this. If you do swap it, you might want to add extra seasoning.
What heat level salsa should I buy?
Whatever you like! I usually grab medium because it works for most people. Go mild if your crowd doesn’t like spice, or hot if you’re feeling brave.
How long does this stay hot?
Just leave it in the crockpot on the warm setting and it’ll stay hot for hours. Perfect for parties where people are grazing all afternoon.
Can I prep any of this ahead?
Cook your beef the day before if you want. But I’d wait to actually layer and cook everything until the day you’re serving it since it only takes 90 minutes.
What do I do with leftovers?
They’ll keep in the fridge in a container for 4 days. You can freeze them too for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – 2 whole pounds. This is a very meat-heavy dip.
- taco seasoning – two packets total. Any brand works but I like Cholula medium.
- water – whatever amount your seasoning packets say to use.
- cream cheese – 16 ounces total (that’s two of the regular 8-ounce blocks). Has to be soft!
- salsa – one 16-ounce jar in whatever spice level you want.
- cheddar cheese – 2 cups shredded. Block cheese that you shred yourself works better.
- Roma tomato and green onions – just for the top at the end.
- tortilla chips – for dipping!
HOW TO MAKE SUNDAY FUNDAY DIP:
Brown your ground beef in a big skillet over medium-high heat. Break it up as it cooks. Once it’s all cooked through, drain out the grease.
Dump in your taco seasoning packets and add the water (check the packets – mine needed 3/4 cup per packet). Turn the heat down a bit and let this bubble away until it gets nice and thick. Not watery at all. When it’s thick, turn off the heat.
Grab your slow cooker and spray it down with cooking spray. Scoop out your softened cream cheese and smear it all over the bottom. Try to get it smooth and even.
Spoon all that taco meat on top of the cream cheese layer. Spread it out so it covers everything.
Open your salsa jar and pour it over the meat. Spread that around too.
Take your shredded cheese and scatter it all over the top.
Pop the lid on and turn it to high. Let it cook for about 90 minutes. You’ll know it’s ready when everything’s bubbling around the edges and the cheese is all melted.
Chop up your tomato and slice your green onions. Sprinkle those on top. Turn your crockpot to the warm setting and serve it straight from the pot with tortilla chips on the side!
TIPS FOR THE BEST DIP:
- Room temperature cream cheese is a must. If it’s hard and cold, you can’t spread it.
- Don’t rush the beef simmering step. That sauce needs to be thick, not runny.
- Buy a block of cheese and shred it yourself. Pre-shredded has stuff on it that makes it melt weird.
- Keep it on warm the whole time you’re serving so it doesn’t cool down.
MIX IT UP:
- Try fajita seasoning if you want lime flavor instead of regular taco taste.
- Chive cream cheese adds extra flavor.
- Pepper jack cheese makes it spicier.
- Ground chicken works in a pinch but won’t be as rich.
Sunday Funday Dip
Ingredients
- 2 pounds ground beef
- 2 packets taco seasoning about 2 ounces total
- 1 1/2 cups water check your seasoning packets for exact amount needed
- 16 ounces cream cheese softened (two 8-ounce blocks)
- 16 ounces salsa one jar
- 2 cups shredded cheddar cheese about 8 ounces
For topping:
- 1 Roma tomato diced
- 2 green onions sliced
- tortilla chips for serving
Instructions
- Brown 2 pounds ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain grease.
- Add 2 packets taco seasoning and 1 1/2 cups water (or amount specified on your seasoning packets) to the beef. Reduce heat and simmer until sauce is thickened, not watery. Remove from heat.
- Spray slow cooker with nonstick cooking spray.
- Spread 16 ounces cream cheese, softened in an even layer on the bottom of the slow cooker.
- Add the taco beef mixture on top of the cream cheese, spreading evenly.
- Pour 16 ounces salsa over the beef layer and spread to cover.
- Sprinkle 2 cups shredded cheddar cheese evenly over everything.
- Cover and cook on HIGH for 1 1/2 hours until hot and bubbly.
- Top with 1 Roma tomato, diced and 2 green onions, sliced.
- Switch to warm setting. Serve directly from slow cooker with tortilla chips.
Notes
- Soften cream cheese at room temperature for several hours or microwave 20 seconds before using.
- Make sure taco meat mixture is thick before layering – simmer it until the liquid reduces.
- Cheese shredded from a block melts more smoothly than pre-shredded.
- Keep on warm setting throughout your party.
- Refrigerate leftovers up to 4 days or freeze up to 3 months.
- Nutrition information does not include chips.
