Slow Cooker Mexican Dip

This recipe makes enough dip to feed a hungry crowd, which makes it popular for a snack at a Super Bowl party. Warm up leftover dip and use it as the dressing for a taco salad or as a baked potato topper.

Serves: 24Hands-on: 5 minutesTotal: 4 hours 5 minutesDifficulty: Easy

Serves: 24


  • 3 lbs. lean ground beef, cooked and drained
  • 1 large sweet onion, peeled and diced
  • 1 can (15 oz.) refried beans
  • 1 can (10 1⁄2 oz.) condensed tomato soup
  • 1 package taco seasoning
  • 1 cup salsa
  • 2 lbs. Velveeta cheese, cut into cubes
  • 1 small jalapeño pepper, seeded and sliced


  • Add beef, onion, beans, soup, taco seasoning, salsa, and cheese to the slow cooker. Stir to combine. Cover and cook on low for 4 hours, stirring every 30 minutes until cheese is melted. Top with jalapeño to serve.