You will love this roundup of 15 smoker dips, which are perfect for parties. It's a list of great dump-and-go appetizers, both sweet and savory, that can stay warm in a slow cooker for hours without needing to be by the stovetop.
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I am much more of a slow-cooker type of host, as opposed to a last-minute oven-tree snail; everybody loves my spinach and artichoke dip. When I go to parties, I try to serve food fresh when I can, rather than keeping it warm for hours. As long as you keep it above 140 degrees Fahrenheit, it will stay in good condition.
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Chicken Enchilada Dip
This dip brings some great chicken enchilada flavors and uses rotisserie chicken to save time. Using cream cheese melted into the enchilada sauce as a base and adding fresh toppings like cilantro, diced tomato, and onion, the goal is to get a beautiful smooth texture level going to chips.
Rotisserie chickens are underrated. I always like using them as I get to use the carcass for making stocks and broths. Cream cheese based dips are also high on my list, it packed so much flavor. That's for toppings, I'd always want to see cilantro and tomato, that's a given.
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the shredded chicken, cream cheese cubes, sour cream, enchilada sauce, 1.5 cups of the shredded cheese, green chiles, cumin, and garlic powder to the slow cooker.
- Stir everything together until well combined, then cover and cook on low for 2-3 hours, stirring occasionally, until the cheese is melted and the dip is hot and bubbly.
- About 15 minutes before serving, sprinkle the remaining 1/2 cup cheese on top, cover, and let it melt.
- Garnish with fresh cilantro and serve warm with tortilla chips.
Chicken Nacho Dip
This chicken nacho dip brings loaded nacho flavors into a spoonable dip. You can customize this easily, adding beans or corn, and even swap out the jalapeños if you don't like it spicy. A key ingredient is Velveeta, as it helps the dip stay smooth. This tastes just like loaded nacho toppings but formed in dip form.
When making this for other people, I like to take the jalapeños out, as some people just don't like the heat. Try to find out what your guests want beforehand, which will make preparing this dip much easier.
Ingredients
Method
- Place chicken breasts in the bottom of your slow cooker and sprinkle the taco seasoning evenly over them, then add 1/4 cup water.
- Cover and cook on low for 3-4 hours or on high for 2 hours, until the chicken is cooked through and shreds easily with a fork.
- Remove the chicken and shred it with two forks, then return it to the slow cooker.
- Add the Velveeta cubes, diced tomatoes with chiles, cream cheese, cheddar cheese, jalapeños, sour cream, and milk to the slow cooker with the shredded chicken.
- Stir everything together, cover, and cook on low for 1 additional hour, stirring every 20 minutes, until all the cheese is melted and the dip is smooth and creamy.
- Serve hot with tortilla chips and optional toppings like extra jalapeños, green onions, or cilantro.
Margarita Chicken Dip
Best chicken dip uses margarita or oil flavors as the base and uses real tequila and triple sec; don't worry about the alcohol, as that is cooked off during slow cooking. Fresh lime juice is used here; I would never use bottled lime juice; it's just not the same. Don't forget to garnish with fresh lime zest.
It's good to see alcohol in a slow cooker recipe, you don't usually see it, but I wouldn't have any problems serving this at a family friendly party, the alcohol will burn off.
Whenever a recipe asks for lemon or lime, I always use fresh, there is no substitute, you really need that fresh zing that you can't get from a bottle.
Ingredients
Method
- In your slow cooker, combine the shredded chicken, cream cheese cubes, sour cream, 1.5 cups of the Monterey Jack cheese, lime juice, tequila, and triple sec.
- Add the diced green chiles, lime zest, salt, and cayenne pepper, then stir everything together until well mixed.
- Cover and cook on low for 2-3 hours, stirring every hour, until the cheese is completely melted and the dip is hot throughout.
- Sprinkle the remaining 1/2 cup cheese on top, cover, and cook for an additional 15 minutes until melted.
- Garnish with fresh cilantro and additional lime zest if desired, and serve warm with tortilla chips and lime wedges on the side.
Cheesy Ranch Chicken Dip
Best cheesy ranch chicken dip made with cream cheese that melts into shredded chicken, seasoned with ranch dressing. This one can be made before guests arrive and kept warm throughout your party. If you want to use a shortcut, try using rotisserie chicken and shred it well.
The slow cooker is great for keeping food warm for the whole duration of the party. Serve it up with good, sturdy tortilla chips or your favorite toasted baguette. You can also use vegetables like thick-cut carrot batons as an alternative.
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the shredded chicken, cream cheese cubes, sour cream, ranch dressing, and ranch seasoning mix to the slow cooker and stir to combine.
- Sprinkle the cheddar and mozzarella cheese over the top and mix everything together until well incorporated.
- Cover and cook on LOW for 2-3 hours, stirring occasionally, until the cheese is completely melted and the dip is hot and bubbly.
- Top with crumbled bacon and sliced green onions before serving.
- Keep the slow cooker on the warm setting during the party and serve with tortilla chips or toasted bread.
Cowboy Crack Dip
Cowboy crack dip uses ground beef and bean dip, kind of like a full meal in dip form. Don't forget to brown your ground beef well before slow cooking; you need this to get as much flavor as possible.
Using cream cheese and shredded cheddar gives a really smooth texture. Set out your toppings on the side: sour cream, jalapeños, and green onions.
This recipe was nicknamed crack dip for how addictive it is; you can be the judge of that.
A key step in using your slow cooker with proteins is to always brown them before adding them. Don't just throw them in; you won't get the same flavor.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until fully cooked, about 8-10 minutes. Drain excess fat.
- Stir the taco seasoning into the cooked beef and add 1/4 cup water, simmering for 2-3 minutes until the mixture thickens.
- Transfer the seasoned beef to the slow cooker and add the cream cheese cubes, black beans, pinto beans, corn, diced tomatoes with green chiles, cheddar cheese, Monterey Jack cheese, and salsa. Stir to combine.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes, until the cheese is melted and the dip is smooth and creamy.
- Switch to the warm setting for serving and stir occasionally to maintain a smooth consistency.
- Serve with tortilla chips and offer bowls of sour cream, green onions, and jalapeños on the side for topping.
Queso Spinach Dip
Here is a Tex-Mex take on the classic spinach artichoke dip, using real cheese and Velveeta to give a smooth, consistent melt. Don't forget to prep your spinach well by squeezing it dry with a towel to get rid of excess water and stop the dip from turning watery.
Green chilies are added for a bit of mild heat; this should be popular with people who like spinach and artichoke flavors. Always err on the side of caution when adding the green chilies, as you never know how much spice people can tolerate
Ingredients
Method
- Spray the slow cooker with non-stick cooking spray and add the cubed Velveeta and cream cheese.
- Add the Monterey Jack cheese, pepper jack cheese, milk, garlic powder, and cumin to the slow cooker and stir to combine.
- Squeeze the thawed spinach in a clean kitchen towel to remove all excess moisture, then add it to the slow cooker along with the drained diced tomatoes with green chiles and diced green chiles.
- Cover and cook on LOW for 1.5-2 hours, stirring every 30 minutes, until all the cheese is melted and the dip is smooth and creamy.
- Stir well before serving and switch to the warm setting to keep the dip at the perfect consistency throughout your party.
- Serve with tortilla chips, pita chips, or fresh vegetables for dipping.
Spinach Artichoke Dip
Classic spinach and artichoke dip: all you need to do is dump it and melt it in this slow cooker. The most important thing is to make sure you properly drain your spinach and artichokes. Try squeezing them dry on a clean kitchen towel; if you have it, muslin cloth works great too.
You can assemble this the night before, which is how I like to do it. It's great to be prepared, and it makes hosting a party less stressful.
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I am known for my spinach artichoke dip, which everyone crowds around the table for. It's that good.
Ingredients
Method
- Squeeze the thawed spinach in a clean kitchen towel to remove all excess moisture.
- In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth.
- Add the drained spinach, chopped artichokes, mozzarella, Parmesan, garlic, salt, and pepper to the bowl and stir until well combined.
- Transfer the mixture to a greased slow cooker and spread evenly.
- Cover and cook on low for 2 hours, stirring occasionally, until hot and bubbly.
- Serve warm with crackers, baguette slices, or tortilla chips.
Cheesy Bean Dip
This cheese dip is designed to help people fill up, not just be a snack. It's budget-friendly and uses only pantry staple ingredients. Adding the beans helps increase the protein content, which helps to make it more filling, and can be useful for parties or even playdates. I like my party food to be a mix of snacky and filling, so you always find this at one of my parties.
When it comes to entertaining, I always keep supplies of cream cheese, crackers, and hummus on hand, so I can rustle up something quickly if I suddenly have guests.
Ingredients
Method
- Spray the inside of your slow cooker with cooking spray to prevent sticking.
- In the slow cooker, combine refried beans, cream cheese, sour cream, and taco seasoning, stirring until smooth.
- Add the cheddar cheese, Monterey Jack cheese, green chiles, and salsa, mixing until everything is well incorporated.
- Cover and cook on low for 2.5 hours, stirring every 45 minutes to ensure even melting.
- Once the dip is hot and all the cheese is melted, give it a final stir and garnish with fresh cilantro.
- Serve immediately with tortilla chips, keeping the slow cooker on warm setting.
Street Corn Dip
Mexican corn flavors are present in this gorgeous warm dip. Prepare it by charring your corn in a skillet before adding it to a cooker for an authentic flavor everyone loves. This smoky, tangy, yeah, creamy taste has just a hint of spice.
This one tends to disappear quickly, especially if you have kids around. Don't be tempted to just add the corn without charring; this brings in so much of the flavor. I love summer foods and will even eat things like burgers, hot dogs, and cucumber salads in the winter.
Ingredients
Method
- Heat a large skillet over high heat and char the corn kernels in batches until they have golden brown spots, about 5-6 minutes per batch.
- In a large bowl, beat together cream cheese, mayonnaise, and sour cream until smooth and creamy.
- Add the charred corn, Mexican blend cheese, half of the cotija cheese, jalapeños, garlic, chili powder, and smoked paprika to the bowl and mix well.
- Transfer the mixture to a greased slow cooker and spread evenly.
- Cover and cook on low for 2 hours, stirring once halfway through, until hot and bubbly.
- Before serving, stir in the cilantro and lime juice, then top with the remaining cotija cheese and serve with tortilla chips.
Buffalo Chicken Dip
This buffalo chicken dip is the one that disappears the quickest at parties. Using shredded chicken, buffalo sauce, and cheese helps keep it warm and creamy for the whole party, and you don't need to reheat it.
Make sure you have extra chips for this one, as it will go quickly. It's so popular that guests will ask you for the recipe before they go.
I'm a huge fan of buffalo flavor; I can't get enough of it. This is one of those dishes that always gets asked about at my parties. If I make this for myself, I make it extra hot, but if I'm serving guests, I tone it down.
I've made this so many times that I don't need a recipe; I can just do it by eye.
Ingredients
Method
- Spray the inside of your slow cooker with non-stick cooking spray.
- Add the softened cream cheese, ranch dressing, and buffalo sauce to the slow cooker and stir until well combined.
- Mix in the shredded chicken and 1 cup of the cheddar cheese, stirring everything together.
- Cover and cook on low for 2 hours, stirring occasionally.
- During the last 15 minutes, sprinkle the remaining cheddar cheese and blue cheese crumbles on top and allow to melt.
- Garnish with chopped green onions before serving with tortilla chips, celery sticks, or crackers.
Velveeta Rotel Dip
Two-ingredient Velveeta and Rotel dip has been a staple since college. Using a slow cooker helps you to avoid scorching it on the stove. Rotel is not too spicy either; it's mild, and your kids will enjoy it too.
It's one of these amazing simple recipes that always works. Two-ingredient recipes are great for using tried-and-tested combinations and letting them shine. My favorite two-ingredient recipe is a quick dough made from self-rising flour and yogurt. It's so quick and easy.
Ingredients
Method
- Brown the ground beef in a skillet over medium-high heat, breaking it into small pieces as it cooks, then drain the fat completely.
- Cut the Velveeta cheese into 1-inch cubes for easier melting.
- Add the cubed Velveeta, both cans of Rotel with their liquid, cooked ground beef, garlic powder, and cumin to the slow cooker.
- Cover and cook on low for 1 hour, stirring every 20 minutes until the cheese is completely melted and smooth.
- Keep on the warm setting during your party, stirring occasionally, and garnish with fresh cilantro if desired.
- Serve with tortilla chips, corn chips, or soft pretzel bites.
Symphony Bar Fondue
You'll love this chocolate fondue made with symphony bars, giving you chocolate plus toffee bits. Using a dipper spread that people will gather around, you can use strawberries, pound cake, pretzels, or even marshmallows. This will cook and help keep the consistency for hours, and you don't need to stir. This is a great example of something I make specifically for sharing.
When it comes to dipping things in chocolate, I will usually dip just about anything. For some people, fondue might be a nostalgic throwback, but for me, what's not to love? It can be a little fun and taste amazing too.
Ingredients
Method
- Break the Symphony bars into individual pieces and place them in the slow cooker.
- Add the heavy cream, milk, and butter to the slow cooker with the chocolate.
- Cover and cook on low for 45-60 minutes, stirring every 15-20 minutes until the chocolate is completely melted and the mixture is smooth.
- Stir in the vanilla extract and salt until well combined.
- Turn the slow cooker to the warm setting to keep the fondue at the perfect consistency throughout your party.
- Serve with strawberries, banana slices, pound cake cubes, pretzels, marshmallows, or graham crackers for dipping.
Chicken Taco Dip
This chicken taco dip is made from cream cheese, salsa, chicken, and cheese. It is one of those genuine and true dump-and-go recipes. No need to brown the meat or even sauté it. You even get to shred the chicken right there in the slow cooker using two forks.
This is a favorite in my house and requested by my kids for movie nights. I love the two-fork trick that helps you shred the chicken without dirtying another dish. My kids love requesting this dip.
Ingredients
Method
- Place chicken breasts in the bottom of your slow cooker.
- Add cream cheese, salsa, 1 cup of the shredded cheese, taco seasoning, sour cream, and green chiles to the slow cooker.
- Cover and cook on low for 4 hours, or until chicken is cooked through and shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks and stir everything together until well combined.
- Top with the remaining 1 cup of shredded cheese, cover, and let cook for an additional 10-15 minutes until cheese is melted.
- Serve warm with tortilla chips, and garnish with diced tomatoes, green onions, or cilantro if desired.
White Bean Hummus
This white bean hummus, made in a slow cooker instead of using chickpeas, came from a friend who owns a Mediterranean restaurant and uses white beans. They turn soft, much softer than chickpeas, so they don't need as much blending.
Serve them warm, straight from the pot, with some pita chips. When it comes to hummus in general, I'm a big homemade kind of guy; you just can't beat the fresher flavor, in my opinion. My favorite hummus flavor is roasted red pepper.
Ingredients
Method
- Add the soaked and drained white beans, vegetable broth, and smashed garlic cloves to your slow cooker.
- Cover and cook on low for 6 hours, or until beans are extremely tender and falling apart.
- Drain the beans, reserving 1 cup of the cooking liquid, and let cool for 10 minutes.
- Transfer the beans and garlic to a food processor and add tahini, lemon juice, olive oil, cumin, and salt.
- Blend until smooth and creamy, adding reserved cooking liquid a tablespoon at a time until you reach desired consistency.
- Transfer to a serving bowl, drizzle with olive oil, sprinkle with paprika, and serve warm with pita chips or fresh vegetables.
Smores Fondue
S'mores, but as a slow-cooker fondue, with marshmallows toasted and golden on top. This started as a birthday party dish and has become so popular that other attendees ask whether it will be served before they RSVP.
The slow cooker means this won't scorch, and you can keep it at temperature for errors. You can use Graham crackers, or you can be a little naughty and use fingers like me, and expect this one to be super popular at the next party.
Ingredients
Method
- Add the semi-sweet chocolate chips, milk chocolate chips, and heavy cream to your slow cooker and stir to combine.
- Cover and cook on low for 1 hour, stirring every 20 minutes, until chocolate is completely melted and smooth.
- Stir in the vanilla extract until well combined.
- Spread the mini marshmallows evenly over the top of the melted chocolate.
- Increase heat to high, leave uncovered, and cook for 15-20 minutes until marshmallows are golden brown and toasted on top.
- Serve immediately with graham crackers, fresh strawberries, and banana slices for dipping.
