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Sunday Funday Dip

This Crockpot Sunday Funday Dip has layers of cream cheese, taco beef, salsa and cheddar all cooked together until hot and bubbly!
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Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8

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.