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 slow cooker interior with non-stick cooking spray.
- Add chicken, cream cheese, sour cream, enchilada sauce, 1.5 cups shredded cheese, chiles, cumin, and garlic powder.
- Stir until combined; cover and cook on low 2-3 hours, stirring occasionally, until cheese melts and dip is hot and bubbly.
- About 15 minutes before serving, sprinkle with remaining 1/2 cup cheese; cover and let melt.
- Garnish with cilantro; serve warm with 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 in slow cooker bottom; sprinkle evenly with taco seasoning and add 1/4 cup water.
- Cover; cook on low 3-4 hours or high 2 hours until cooked through and easily shredded with fork.
- Remove chicken; shred with two forks and return.
- Add Velveeta, tomatoes with chiles, cream cheese, cheddar, jalapeños, sour cream, and milk.
- Stir; cover and cook on low another 1 hour, stirring every 20 minutes, until cheeses melt and dip is smooth and creamy.
- Serve hot with chips and optional 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
- Combine chicken, cream cheese, sour cream, 1.5 cups Monterey Jack, lime juice, tequila, and triple sec in slow cooker.
- Stir in chiles, zest, salt, and cayenne until well mixed.
- Cover; cook on low 2-3 hours, stirring hourly, until cheese fully melts and dip is hot throughout.
- Sprinkle with remaining 1/2 cup cheese; cover and cook another 15 minutes until melted.
- Garnish with cilantro and optional extra zest; serve warm with chips and lime wedges alongside.
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 slow cooker interior with non-stick cooking spray.
- Stir chicken, cream cheese, sour cream, ranch dressing, and seasoning in slow cooker.
- Sprinkle cheddar and mozzarella over top; mix until incorporated.
- Cover; cook on LOW 2-3 hours, stirring occasionally, until cheese fully melts and dip is hot and bubbly.
- Top with bacon and green onions before serving.
- Keep on warm during party; serve with 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
- Brown beef in a large skillet over medium-high about 8-10 minutes until fully cooked, breaking up with spoon; drain excess fat.
- Stir in taco seasoning and 1/4 cup water; simmer 2-3 minutes until thickened.
- Transfer beef to slow cooker; stir in cream cheese, black beans, pinto beans, corn, tomatoes with chiles, cheddar, Monterey Jack, and salsa.
- Cover; cook on LOW 2 hours, stirring every 30 minutes, until cheese melts and dip is smooth and creamy.
- Switch to warm for serving; stir occasionally to keep smooth.
- Serve with chips; offer sour cream, green onions, and jalapeños alongside 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 slow cooker with non-stick cooking spray; add Velveeta and cream cheese.
- Stir in Monterey Jack, pepper jack, milk, garlic powder, and cumin.
- Squeeze thawed spinach in clean kitchen towel to remove all excess moisture; add with drained tomatoes with chiles and green chiles.
- Cover; cook on LOW 1.5-2 hours, stirring every 30 minutes, until cheeses melt and dip is smooth and creamy.
- Stir well before serving; switch to warm to maintain consistency during 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.
I am known for my spinach artichoke dip, which everyone crowds around the table for. It's that good.
Ingredients
Method
- Squeeze thawed spinach in clean kitchen towel to remove all excess moisture.
- Mix cream cheese, sour cream, and mayonnaise in a large bowl until smooth.
- Stir in spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper until combined.
- Spread evenly in greased slow cooker.
- Cover; cook on low 2 hours until hot and bubbly, stirring occasionally.
- Serve warm with crackers, baguette slices, or chips.
Cheesy Bean Dip
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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 slow cooker interior with cooking spray to prevent sticking.
- Stir beans, cream cheese, sour cream, and taco seasoning in slow cooker until smooth.
- Mix in cheddar, Monterey Jack, chiles, and salsa until incorporated.
- Cover; cook on low 2.5 hours, stirring every 45 minutes for even melting.
- When hot and cheese fully melted, stir once more; garnish with cilantro.
- Serve immediately with chips; keep slow cooker on warm.
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; char corn in batches about 5-6 minutes per batch until golden brown spots form.
- Beat cream cheese, mayonnaise, and sour cream in a large bowl until smooth and creamy.
- Mix in corn, Mexican cheese, half the cotija, jalapeños, garlic, chili powder, and paprika well.
- Spread evenly in greased slow cooker.
- Cover; cook on low 2 hours until hot and bubbly, stirring once halfway.
- Stir in cilantro and lime juice; top with remaining cotija and serve with 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 slow cooker interior with non-stick cooking spray.
- Stir cream cheese, ranch, and buffalo sauce in slow cooker until combined.
- Mix in chicken and 1 cup cheddar.
- Cover; cook on low 2 hours, stirring occasionally.
- In last 15 minutes, sprinkle remaining cheddar and blue cheese over top; let melt.
- Garnish with green onions; serve with chips, celery, 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 beef in skillet over medium-high, breaking into small pieces; drain fat completely.
- Cut Velveeta into 1-inch cubes for easier melting.
- Add Velveeta, both Rotel cans with liquid, cooked beef, garlic powder, and cumin to slow cooker.
- Cover; cook on low 1 hour, stirring every 20 minutes until cheese fully melts and smooths.
- Keep on warm during party, stirring occasionally; garnish with 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 bars into pieces; place in slow cooker.
- Add cream, milk, and butter.
- Cover; cook on low 45-60 minutes, stirring every 15-20 minutes until chocolate fully melts and mixture is smooth.
- Stir in vanilla and salt until combined.
- Switch to warm to maintain consistency during 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 in slow cooker bottom.
- Add cream cheese, salsa, 1 cup shredded cheese, taco seasoning, sour cream, and chiles.
- Cover; cook on low 4 hours or until chicken is cooked through and shreds easily with fork.
- Shred chicken in cooker with two forks; stir everything until combined.
- Top with remaining 1 cup cheese; cover and cook another 10-15 minutes until melted.
- Serve warm with chips; garnish with 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 soaked, drained beans, broth, and garlic to slow cooker.
- Cover; cook on low 6 hours or until beans are extremely tender and falling apart.
- Drain, reserving 1 cup cooking liquid; cool 10 minutes.
- Transfer beans and garlic to food processor; add tahini, lemon juice, oil, cumin, and salt.
- Blend smooth and creamy, adding reserved liquid a tablespoon at a time to desired consistency.
- Transfer to serving bowl; drizzle with oil and sprinkle with paprika. 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
- Stir both chocolates and cream in slow cooker.
- Cover; cook on low 1 hour, stirring every 20 minutes until chocolate fully melts and smooths.
- Stir in vanilla until combined.
- Spread marshmallows evenly over chocolate.
- Increase heat to HIGH; cook uncovered 15 to 20 minutes until marshmallows soften and begin melting.
- Serve immediately with graham crackers, strawberries, and banana slices for dipping.
