Slow Cooker Cheese Dip

Do you need a dip to take your party snacks to the next level? Make this easy Slow Cooker Cheese Dip with only 3 ingredients and 2 hours.

Slow Cooker Cheese Dip

I can’t oversell how easy this dip is! Seriously – three ingredients – turn on the slow cooker. Walk away. Stir a couple of times, when you think about it. I wish I could make it sound harder, or fancier, but that’s it!

Sometimes, when you make 3 batches of soft pretzels in 2 days, you need to come up with something to eat with the pretzels. Not that salted pretzels by themselves aren’t good… but sometimes you just want to make it a little more good. I made my last batch of soft pretzels into sticks instead of twists, and they were the perfect thing to dip into this cheese dip.

I grabbed a block of sharp Cheddar cheese and shredded it myself. I have absolutely no problem with packaged shredded cheese. In fact, Little Doc loves to snack on it. And I will melt it on tortilla chips all day long, mix it in muffins, and melt it on cheeseburgers. But when you’re going for a meltey-gooey dip like this one, those pre-shredded packages don’t always do it justice. The pre-shredded cheese doesn’t stick together, which is great, but it sometimes gives dips like these a little grainy texture. You do you, and if pre-shredded is the way you want to go, by all means, go for it!

I do recommend full-fat cream cheese. I tried this recipe first with low-fat cream cheese, and it wasn’t my favorite. The low-fat cream cheese gives the dip a little bit of a grainy texture, and a little different flavor. (If you can tell the difference between regular and low-fat cream cheese, you’ll want to stick with the regular. If you can’t tell the difference, then you’ll be fine with the low-fat version.)

I also added a little milk to the mixture, just 1/2 cup. I used whole milk, because I think that helps the dip end up thicker and creamier. This helps to get everything smooth and combined. But it also makes your final dip a little more runny. If the dip is too runny once everything is melted, just take the lid off your slow cooker and let it cook on low for a little bit longer. It will also thicken up as it starts to cool off.

You’ll want a smaller slow cooker for this recipe, since all of your ingredients just total up to about 3 cups. If you only have a 6-quart slow cooker, stay close and keep an eye on it. The cheese will melt really fast, and you probably won’t need anywhere near 2 hours for it to be ready.

Enjoy!

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