Crockpot Dips: 14 Hot, Cheesy Party Dips You Dump In Before Guests Arrive and Keep Warm All Night

Crockpot dips are the easiest way to feed a crowd this holiday season, because you dump everything in, switch on the slow cooker and walk away. While the turkey roasts, the football game runs long or the Christmas party fills up, a warm crock of cheesy dip keeps guests happy and out of the kitchen. Slow cookers hold dips at a gentle, steady heat, so the cheese stays silky instead of turning stringy or burnt, and nobody has to babysit a pan on the stove. Below are 14 hot party dips built for that dump-and-go style, from white queso and buffalo chicken to Reuben, Philly cheesesteak and cheeseburger versions, plus our best tips on keep-warm settings and dippers. Most take ten minutes of prep, and many can be assembled the night before..

Crockpot Dips Start Here: Creamy White Queso

White queso is the dip that disappears first at every party, and the slow cooker makes it nearly foolproof. Shredded white American cheese melts with a splash of milk, a little cream cheese for body, mild green chiles and a pinch of cumin until it turns glossy and pourable. Because the crock never gets too hot, the cheese stays smooth for hours instead of seizing into clumps. Stir it once or twice, top it with diced tomato and cilantro, and watch the chips vanish..

You will need: 1 lb white American cheese shredded, 4 oz cream cheese cubed, 3/4 cup whole milk, 2 cans (4 oz each) diced green chiles, 1 small jalapeno minced, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, diced tomato and cilantro for topping, tortilla chips.

How to make it: 1. Add the cheese, cream cheese, milk, green chiles, jalapeno, cumin and garlic powder to a 3 or 4 quart slow cooker. 2. Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes. 3. When smooth, whisk in a splash more milk if it is too thick. 4. Switch to WARM, top with tomato and cilantro, and serve with chips.

Buffalo Chicken Dip

Buffalo chicken dip tastes like a plate of wings without the sticky fingers, which is why it shows up at nearly every game-day spread. Shredded rotisserie chicken goes straight into the crock with cream cheese, ranch dressing, cayenne pepper hot sauce and a handful of cheddar. After a couple of hours it is hot, tangy and scoopable. Crumble blue cheese and sliced green onion over the top right before serving, and set out celery sticks and crusty bread so guests can choose their favorite way to dig in. It is one of those crockpot dips that tastes even better on day two.

You will need: 3 cups shredded cooked chicken, 8 oz cream cheese cubed, 1/2 cup ranch dressing, 1/2 cup cayenne pepper hot sauce, 1 1/2 cups shredded cheddar, crumbled blue cheese and green onion for topping, celery sticks and bread for dipping.

How to make it: 1. Place the chicken, cream cheese, ranch, hot sauce and 1 cup of the cheddar in the slow cooker. 2. Cook on LOW for 2 hours, stirring halfway, until melted and hot. 3. Stir well, then sprinkle with the remaining cheddar, blue cheese and green onion. 4. Keep on WARM and serve with celery and bread.

Spinach Artichoke Dip for Your Crockpot Dips Lineup

Spinach artichoke dip has been a restaurant favorite for decades, and making it in the slow cooker means it stays warm and creamy long after the oven version would have cooled. Thawed frozen spinach, chopped marinated artichoke hearts, garlic and three cheeses melt together into a rich, savory dip with plenty of texture. Squeeze the spinach very dry first so the dip does not turn watery. Serve it with toasted pita triangles, tortilla chips or slices of baguette, and keep a spoon nearby for refills.

You will need: 10 oz frozen chopped spinach thawed and squeezed dry, 14 oz can artichoke hearts drained and chopped, 8 oz cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 3 garlic cloves minced, pinch of red pepper flakes.

How to make it: 1. Add every ingredient to the slow cooker and stir to combine. 2. Cover and cook on LOW for 2 hours, stirring once or twice. 3. Taste and season with salt and pepper. 4. Switch to WARM and serve with pita chips or baguette slices.

Loaded Baked Potato Dip

All the best parts of a loaded baked potato land in one warm, cheesy crock. Sour cream, cream cheese and sharp cheddar melt together with crispy bacon, chives and a little garlic, so every scoop tastes like the topping bar at a steakhouse. The trick is serving it with potato dippers: crispy potato skins, waffle fries or thick kettle chips. It is hearty enough to feel like a snack meal, which makes it a smart pick for long holiday afternoons when dinner is still hours away. Among crockpot dips, it is the one that feels most like a meal.

You will need: 8 oz cream cheese, 1 cup sour cream, 2 cups shredded sharp cheddar, 8 slices bacon cooked and crumbled, 1/4 cup chopped chives, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, potato skins, waffle fries or kettle chips for dipping.

How to make it: 1. Combine the cream cheese, sour cream, 1 1/2 cups cheddar, half the bacon, garlic powder and pepper in the slow cooker. 2. Cook on LOW for 1 1/2 to 2 hours, stirring halfway. 3. Top with the remaining cheddar, bacon and the chives. 4. Hold on WARM and serve with potato dippers.

Pepperoni Pizza Dip

Pizza dip is the kid-approved option that grown-ups quietly fight over. A creamy base of cream cheese and ricotta goes into the crock, then a layer of marinara, plenty of mozzarella and a shingle of mini pepperoni. As it heats, the cheese melts into the sauce and the pepperoni edges curl and turn slightly crisp. Garlic bread sticks, toasted baguette slices and breadsticks make perfect dippers. You can swap the toppings for sausage, peppers, olives or mushrooms to match your favorite pizza order.

You will need: 8 oz cream cheese softened, 1/2 cup ricotta, 1 teaspoon Italian seasoning, 1 1/2 cups marinara sauce, 2 cups shredded mozzarella, 1/2 cup grated parmesan, 1 cup mini pepperoni, fresh basil, breadsticks or garlic toast for dipping.

How to make it: 1. Mix the cream cheese, ricotta and Italian seasoning and spread it in the bottom of the slow cooker. 2. Spoon the marinara over it, then add the mozzarella, parmesan and pepperoni. 3. Cover and cook on LOW for 1 1/2 to 2 hours until bubbly. 4. Scatter with basil and serve with breadsticks.

Beer Cheese Dip

Beer cheese grew up in the taverns of Kentucky, and a warm slow cooker version is perfect next to a basket of soft pretzels. Sharp cheddar and a little cream cheese melt into a mild amber beer with Dijon mustard, garlic and a dash of hot sauce, giving the dip a gentle tang and deep, savory flavor. The alcohol mostly cooks off, but you can use nonalcoholic beer or chicken broth for an all-ages crowd. Serve with pretzel bites, apple slices and rye crackers. It is the most grown-up of all the crockpot dips on this list.

You will need: 8 oz cream cheese, 3 cups shredded sharp cheddar, 3/4 cup mild amber beer or broth, 1 tablespoon Dijon mustard, 1 garlic clove minced, 1 teaspoon Worcestershire sauce, dash of hot sauce, soft pretzel bites for dipping.

How to make it: 1. Add the cream cheese, beer, mustard, garlic and Worcestershire to the slow cooker. 2. Cook on LOW for 30 minutes, then stir in the cheddar a handful at a time. 3. Cook 1 hour more, stirring every 20 minutes, until silky. 4. Add hot sauce to taste, switch to WARM and serve with pretzels.

Reuben Dip, a Deli Classic Among Crockpot Dips

Everything you love about a Reuben sandwich, corned beef, sauerkraut, Swiss cheese and tangy dressing, melts together into one irresistible dip. Chopped deli corned beef and well-drained sauerkraut go into the crock with cream cheese and Thousand Island dressing, and Swiss cheese brings that classic deli stretch. It is especially fun around St. Patrick’s Day, but it disappears just as quickly at a Christmas open house. Serve with toasted rye bread, rye crackers and a few dill pickle spears on the side.

You will need: 8 oz cream cheese, 1/2 cup Thousand Island dressing, 1/2 cup sour cream, 8 oz deli corned beef chopped, 1 cup sauerkraut well drained, 2 cups shredded Swiss cheese, toasted rye bread and rye crackers for dipping.

How to make it: 1. Stir the cream cheese, dressing and sour cream together in the slow cooker. 2. Fold in the corned beef, sauerkraut and 1 1/2 cups of the Swiss. 3. Cook on LOW for 2 hours, stirring halfway, then top with the remaining Swiss until melted. 4. Keep on WARM and serve with rye toast.

Jalapeno Popper Dip

Jalapeno popper dip delivers the creamy, smoky, slightly spicy flavor of the bacon-wrapped appetizer with none of the stuffing and wrapping. Cream cheese, cheddar and Monterey Jack melt with diced fresh jalapenos, canned green chiles and crumbled bacon. Leave the seeds in for more heat or scrape them out for a milder dip. Just before serving, scatter crushed buttery crackers or panko toasted in butter on top so you still get that golden crunch. Tortilla chips and sweet mini peppers make great dippers. Spicy crockpot dips like this one always vanish fast.

You will need: 16 oz cream cheese, 1 cup sour cream, 1 cup shredded cheddar, 1 cup shredded Monterey Jack, 3 jalapenos diced, 4 oz can diced green chiles, 6 slices bacon cooked and crumbled, 1/2 cup panko toasted in butter, tortilla chips.

How to make it: 1. Add the cream cheese, sour cream, cheeses, jalapenos, green chiles and most of the bacon to the slow cooker. 2. Cook on LOW for 2 hours, stirring halfway. 3. Toast the panko in a little butter until golden. 4. Top the dip with panko and remaining bacon and serve warm.

Cheeseburger Dip

Cheeseburger dip is the crowd-pleaser that makes people laugh before they take a bite, because it looks exactly like a burger in a bowl. Browned ground beef and onion stir into a creamy cheddar sauce seasoned with ketchup, mustard and a little Worcestershire. Then come the toppings: diced pickles, tomato, shredded lettuce and a sprinkle of sesame seeds. Serve it with toasted slider bun wedges, fries and kettle chips. It is a great way to win over the picky eaters at your holiday party. Kids rank it the best of all the crockpot dips.

You will need: 1 lb ground beef, 1 small onion diced, 8 oz cream cheese, 2 cups shredded cheddar, 1/2 cup milk, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 teaspoon Worcestershire sauce, diced pickles, tomato, shredded lettuce and sesame seeds for topping.

How to make it: 1. Brown the beef with the onion in a skillet and drain the fat. 2. Add the beef, cream cheese, cheddar, milk, ketchup, mustard and Worcestershire to the slow cooker. 3. Cook on LOW for 2 hours, stirring halfway. 4. Top with pickles, tomato, lettuce and sesame seeds and serve with bun wedges and fries.

Hot Taco Dip, One of the Heartiest Crockpot Dips

Hot taco dip is the hearty, meaty cousin of queso and one of the most requested crockpot dips at potlucks. Seasoned ground beef simmers with refried beans, salsa and melted cheese until every scoop holds together on a chip. It is filling enough to stand in for dinner on a busy game night. Once it is hot, pile on fresh toppings like diced tomato, sliced black olives, green onion, cilantro and a dollop of sour cream so the warm and cool flavors play off each other.

You will need: 1 lb ground beef, 2 tablespoons taco seasoning, 16 oz can refried beans, 1 cup chunky salsa, 8 oz cream cheese, 2 cups shredded Mexican blend cheese, diced tomato, sliced black olives, green onion, sour cream, tortilla chips.

How to make it: 1. Brown the beef in a skillet, drain, and stir in the taco seasoning with 1/4 cup water. 2. Add the beef, beans, salsa, cream cheese and 1 1/2 cups cheese to the slow cooker. 3. Cook on LOW for 2 hours, stirring halfway. 4. Top with the remaining cheese and fresh toppings, then serve warm.

Philly Cheesesteak Dip

Philly cheesesteak dip packs the famous Philadelphia sandwich into a gooey, scoopable crock. Thinly shaved beef gets a quick sear with sliced onion and green pepper, then melts into provolone and a creamy cheese sauce in the slow cooker. A little Worcestershire deepens the beefy flavor. If you want even more ideas for the sandwich itself, see our Philly cheesesteak recipes. Serve the dip with toasted hoagie roll slices, and keep a few extra sauteed peppers on the side for topping.

You will need: 1 lb shaved beef or thinly sliced ribeye, 1 onion thinly sliced, 1 green bell pepper sliced, 1 tablespoon oil, 8 oz cream cheese, 2 cups shredded provolone, 1/2 cup milk, 1 teaspoon Worcestershire sauce, toasted hoagie roll slices.

How to make it: 1. Sear the beef, onion and pepper in hot oil for 4 to 5 minutes and season well. 2. Add the beef mixture, cream cheese, 1 1/2 cups provolone, milk and Worcestershire to the slow cooker. 3. Cook on LOW for 1 1/2 to 2 hours, stirring halfway. 4. Top with the remaining provolone, cover until melted, and serve.

Bacon Cheddar Ranch Dip

Bacon, cheddar and ranch is one of those flavor combinations nobody can resist, and it turns into a rich, smoky dip that pairs with almost anything. Sour cream and cream cheese melt with sharp cheddar and a packet’s worth of dry ranch seasoning, then crispy bacon goes in at the end so it keeps a little crunch. Set it out with crackers, pretzel crisps, celery and broccoli florets. It also doubles as a topping for baked potatoes the next day if you have any leftovers. Like all crockpot dips, it holds well for hours on WARM.

You will need: 8 oz cream cheese, 1 cup sour cream, 2 tablespoons dry ranch seasoning, 2 cups shredded sharp cheddar, 10 slices bacon cooked and crumbled, 2 green onions sliced, crackers and vegetables for dipping.

How to make it: 1. Stir the cream cheese, sour cream, ranch seasoning and 1 1/2 cups cheddar together in the slow cooker. 2. Cook on LOW for 1 1/2 hours, stirring halfway. 3. Fold in most of the bacon, then top with the remaining cheese, bacon and green onion. 4. Keep on WARM and serve with crackers and vegetables.

Bean and Cheese Fiesta Dip

Bean and cheese dip is one of the most budget-friendly crockpot dips you can make, and it feeds a crowd for just a few dollars. Refried beans melt with cream cheese, salsa, taco seasoning and plenty of cheddar and Monterey Jack until the dip is creamy and rich. Add a can of black beans for more texture and color. It is naturally meatless, so it works for vegetarian guests too. Top it with pickled jalapenos, green onion and a little extra cheese before serving.

You will need: 2 cans (16 oz each) refried beans, 8 oz cream cheese, 1 cup salsa, 1 tablespoon taco seasoning, 15 oz can black beans rinsed, 2 cups shredded cheddar and Monterey Jack, pickled jalapenos, green onion, tortilla chips.

How to make it: 1. Add the refried beans, cream cheese, salsa, taco seasoning, black beans and 1 1/2 cups cheese to the slow cooker. 2. Cook on LOW for 2 hours, stirring halfway. 3. Sprinkle over the remaining cheese and let it melt. 4. Top with jalapenos and green onion and serve with chips.

Crockpot Dips Tips: Keep-Warm Settings and Best Dippers

Warm dips belong to a long tradition of dipping sauces shared at the table, and a few simple habits keep crockpot dips perfect from the first guest to the last. Use a small 1 1/2 to 4 quart slow cooker so the dip is deep enough to stay hot. Cook on LOW, then switch to WARM once it is melted, and stir every 30 to 45 minutes. Keep a little warm milk nearby to loosen a dip that thickens. Food safety guidance says hot dips should stay at 140 degrees or warmer, and leftovers should be refrigerated within two hours. Offer sturdy dippers that do not break.

You will need: A 1 1/2 to 4 quart slow cooker with a WARM setting, a heatproof spoon, warm milk for loosening, and a mix of dippers: tortilla chips, pita chips, pretzel bites, crackers, toasted baguette, celery, carrots, bell pepper strips and broccoli.

How to make it: 1. Make the dip on LOW, then switch to WARM as soon as it is smooth and hot. 2. Stir every 30 to 45 minutes and loosen with a splash of warm milk if needed. 3. Set out at least three kinds of dippers, mixing crunchy chips with fresh vegetables. 4. Refrigerate leftovers within two hours and reheat on LOW.