Best Mamas Crockpot Mexican Dip Recipes

CROCK POT MEXICAN SAUSAGE DIP

Crock Pot Mexican Sausage Dip image

Hearty Crock Pot Mexican Sausage Dip! This party dip is perfect for the Super Bowl, baby showers & game nights! Packed with all your favorite flavors it's a winner at any event!

Provided by Janelle

Time 2h15m

Number Of Ingredients 6

Ingredients

1 pound ground regular breakfast sausage (If you want a spicy dip, use spicy sausage)
1 pound ground beef
16 ounces Velveeta cheese
2 (8 ounce) packages cream cheese
2 (10 ounce) cans Mild Ro*Tel tomatoes (If you want a spicy dip, use Original or Hot)
1 package taco seasoning (or 2 Tablespoons homemade)

Steps:

In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
Drain off excess fat and transfer mixture to crock pot.
Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
Pour in diced tomatoes (with juices) and taco seasoning.
Turn crock pot to low and cook for 1 hour.
Stir well to incorporate all cheeses and seasonings.
Cook for 30 more mintures or until cheese is melted and hot.
Serve with your favorite tortilla or corn chips.

SLOW-COOKER EASY MEXICAN PARTY DIP

Slow-Cooker Easy Mexican Party Dip image

Black beans, salsa and fresh cilantro give the usual cream cheese-sour cream combination a great Mexican-style appeal. Let the fiesta begin!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 40 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 can (15.5 oz.) black beans, rinsed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 green onions, sliced
1/4 cup chopped fresh cilantro

Steps:

Mix cream cheese, sour cream and 3/4 cup shredded cheese until blended; spread onto bottom of slow cooker sprayed with cooking spray.
Top with beans, then salsa; cover with lid.
Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.

Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g

MAMA'S CROCKPOT MEXICAN DIP

Mama's Crockpot Mexican Dip image

Wow! This dip is almost like chili and it doesn't last long, even though it makes a crockpot full. I have one friend whose husband eats it with cornbread. The best way I know to eat it is with Fritos or Tostitos (or with a spoon, ha).

Provided by Debbie Quimby

Categories Other Appetizers

Number Of Ingredients 8

Ingredients

2 lb ground chuck
2 medium onions, diced fine
2 can(s) chili, with beans
2 can(s) rotel tomatoes (i use spicy rotel)
1 jar(s) taco sauce, hot
1 can(s) refried beans
1/4 lb cheddar, grated
1/4 lb monterey jack cheese

Steps:

1. Brown the meat and the onions; drain. Place in large pot or crockpot. Add chili, Rotel tomatoes, taco sauce, and beans.
2. Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
3. Our family motto is that, when it comes to cheese, "more is better," so feel free to adjust the cheese amounts to your liking.
4. Note: The original recipe called for Campbell's Chili Beef Soup but I haven't been able to find that for a long time so I substituted regular chili with beans, for the soup.