Crockpot Tailgate Recipe: Creamy Chili Bean Dip

Looking for a good dip recipe to serve with tortilla chips at your next tailgate party? This chili bean dip is a crowd pleaser - I’ve never had anyone tell me that they don’t love it!


Place all of the ingredients (except the tortilla chips and cheddar cheese) in the crockpot - so the chili, hot chili beans, kidney beans, cream cheese, and pepper. Turn the crockpot to high and leave it to sit cooking for about 3 hours, removing the lid to stir occasionally.

Plus, the best part is, it’s incredibly simple. All you do is throw canned chili, a couple of different types of canned beans, and cream cheese into a crockpot. Let it cook for a few hours - and you’re done! You have an amazing dip that couldn’t be easier.

Ingredients

2 cans chili with beans

2 cans hot chili beans (if you can’t find them, then just use white beans, or any type of beans in a red sauce)

2 cans red kidney beans, drained

16 ounces cream cheese

2 teaspoons pepper

Tortilla chips (for serving)

Shredded cheddar cheese (optional)

Directions

Once 3 hours have lapsed, remove the top from the crockpot and check the dip. The dip should be completely melted together. Taste it and see if it needs more pepper. (I don’t add salt because there is enough salt in the beans). If the dip is ready, turn the crockpot to low and leave the top on until ready to serve.

To serve, leave the dip in the crockpot and set out with tortilla chips. You can also place some shredded cheese next to the chips and dip so people can sprinkle it on top. Enjoy!

Note: If you are serving the dip where you have no electricity, be sure to cook the dip at home and then leave the top on until ready to serve. The dip will stay warm inside the crockpot for about 1 hour. You can also make this dip ahead of time and warm it right before it’s time to serve.

Serves:

About 10 people

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