If you’re hosting game day, your crockpot is definitely your best friend! It keeps everything hot, frees up valuable oven space, and means you’re not stuck in the kitchen when everyone else is watching the game. Hosting doesn’t have to be stressful, and it’s made way easier and enjoyable with a few ideas like these up your sleeve!
These easy crockpot dips are the recipes I reach for when I’ve got people coming over. Most are just a case of throwing everything into the slow cooker and letting it do the work while you get on with everything else. From classic Buffalo chicken and creamy spinach artichoke to cheesy queso and pizza dip, there’s something here for every kind of crowd. Put out a bowl of tortilla chips, crackers, or sliced baguette, switch the crockpot to warm, and let everyone help themselves.
For more inspiration for feeding a crowd, I think you’ll also love my crockpot pulled pork mac and cheese sliders, crockpot sweet chili sloppy Joes, crockpot sweet and sour meatballs, and crockpot Tex Mex chili!
Crockpot Creamy Spinach & Artichoke Dip
Spinach and artichoke dip never goes out of style, and this crockpot version couldn’t be easier. Just throw everything in, let it melt together, and keep it on warm while everyone grazes. I like serving it with toasted baguette slices, but tortilla chips disappear just as quickly.
Crockpot Buffalo Chicken Dip
There’s a reason Buffalo chicken dip shows up at just about every game day party! It’s creamy, cheesy, has just the right amount of heat, and somehow disappears no matter how big a batch you make. Serve it straight from the crockpot with tortilla chips, celery sticks, or crackers and let everyone dig in.
Serves: 12
Ingredients:
- ½ cup sour cream
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 3 cups shredded mozzarella cheese, divided
- ⅓ cup grated Parmesan cheese
- 1 cup pizza sauce
- ¼ cup mini pepperoni
- Fresh basil, chopped, for garnish
Instructions:
- In a large bowl, beat together the sour cream, cream cheese, garlic powder, salt, oregano, 2 cups of the mozzarella, and the Parmesan until smooth.
- Spread the mixture evenly into a 6-quart slow cooker.
- Spoon the pizza sauce over the top and spread it into an even layer.
- Sprinkle over the remaining 1 cup of mozzarella, then top with the mini pepperoni.
- Cover and cook on High for about 2 hours, until hot and bubbly.
- Garnish with chopped fresh basil and serve warm with sliced baguette, crackers, tortilla chips, or breadsticks for dipping.
Crockpot Bacon Cheeseburger Dip
This dip has everything you’d expect from a bacon cheeseburger, just in fun, scoopable form. Between the seasoned beef, crispy bacon, and plenty of melty cheese, it’s the hearty game day dip that actually fills people up. Top it with extra bacon and chopped pickles if you really want to lean into the cheeseburger theme.
Serves: 8
Ingredients:
- 1 pound ground beef, browned and drained
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried minced onion
- 8 ounces bacon, cooked and crumbled
- 8 ounces cream cheese, cubed and softened
- 16 ounces Velveeta cheese, cubed
- 1 (15 oz) can diced tomatoes, drained
- 1½ cups shredded cheddar cheese
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- Cooked crumbled bacon, for garnish (optional)
- Chopped pickles, for garnish (optional)
Instructions:
- Add the cooked ground beef, salt, pepper, dried minced onion, bacon, cream cheese, Velveeta, diced tomatoes, cheddar cheese, ketchup, and mustard to the slow cooker.
- Cover and cook on Low for 2–3 hours, stirring every 30 minutes, until the cheeses have melted and the dip is smooth and creamy.
- Give the dip a final stir, then switch the slow cooker to the Warm setting.
- Garnish with extra crumbled bacon and chopped pickles, if desired, and serve with tortilla chips, crackers, or toasted bread.
Crockpot Jalapeño Popper Dip
If you like a little heat, this jalapeño popper dip is the one to try. It’s creamy, cheesy, loaded with crispy bacon, and gets just the right kick from pickled jalapeños without being overwhelmingly spicy. A personal favorite that I always come back to!
Serves: 10
Ingredients:
- 8 ounces bacon, cooked and crumbled
- 16 ounces cream cheese, softened and cubed
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced pickled jalapeños, drained
- ¼ cup jalapeño juice (from the jar)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions:
- Cook the bacon until crispy. Crumble and set aside.
- Add the cream cheese, sour cream, cheddar, Monterey Jack, jalapeños, jalapeño juice, garlic powder, and onion powder to the slow cooker.
- Cover and cook on Low for 2–3 hours or High for 1–1½ hours, stirring occasionally, until the cheeses have melted and the dip is smooth and creamy.
- Sprinkle the crumbled bacon over the top just before serving.
- Serve warm with tortilla chips, crackers, toasted baguette slices, or fresh vegetables for dipping.
Crockpot Queso Dip
You only need four ingredients to make this easy queso dip, which makes it ideal when you’re already juggling everything else on game day. The seasoned beef makes it a little heartier than a classic queso, so it works just as well as a snack or piled over nachos. Just switch the crockpot to warm and let everyone help themselves.
Serves: 8
Ingredients:
- 16 ounces ground beef, browned and drained
- 16 ounces red salsa
- 16 ounces nacho cheese sauce
- 8 ounces sour cream
Instructions:
- In a large bowl, stir together the browned ground beef, salsa, nacho cheese sauce, and sour cream until well combined.
- Transfer the mixture to the slow cooker and spread it into an even layer.
- Cover and cook on High for 1½ hours, until hot and bubbling.
- Switch the slow cooker to the Warm setting until ready to serve.
- Serve with tortilla chips, or spoon it over nachos, baked potatoes, or hot dogs.
Crockpot Crab Dip
If you want something that feels a little more special, this hot crab dip is always a good choice. The lump crab, Old Bay seasoning, and creamy cheese sauce make it rich without being fussy, and the slow cooker does all the work. Serve it with toasted baguette slices for a dip that feels right at home at game day parties or holiday gatherings.
Serves: 10
Ingredients:
- 1 pound lump crab meat
- 12 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1¼ cups shredded cheddar cheese blend
- ⅓ cup sliced green onions, plus extra for garnish
- 4 garlic cloves, minced
- Juice of ½ lemon
- 1–2 teaspoons hot sauce (such as Tabasco), to taste
- 1½ teaspoons Worcestershire sauce
- 2½ teaspoons Old Bay seasoning
- 1 teaspoon dried mustard powder
- Salt and black pepper, to taste
Instructions:
- Add the crab meat, cream cheese, mayonnaise, sour cream, cheddar cheese, green onions, garlic, lemon juice, hot sauce, Worcestershire sauce, Old Bay seasoning, mustard powder, salt, and pepper to the slow cooker.
- Cover and cook on Low for 2–3 hours, stirring halfway through, until the cheese has melted and the dip is hot and creamy.
- Give the dip a final stir, then garnish with extra sliced green onions.
- Serve warm with toasted baguette slices, crackers, pita chips, or fresh vegetable sticks.
Crockpot Mexican Street Corn Dip
It’s creamy, cheesy, a little smoky, and finished with plenty of Cotija, fresh lime, and cilantro. It’s a fun change from the usual queso or Buffalo chicken dip if you want to mix things up!
Serves: 8
Ingredients:
- 5–6 cups (about 30 ounces) frozen corn, thawed
- 12 ounces cream cheese
- ½ cup sour cream
- ½ red onion, finely chopped
- 1 jalapeño, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 2 teaspoons hot sauce (such as Tabasco), or to taste
- 2 cups shredded Mexican cheese blend
Topping:
- Juice of 1 lime
- ¾ cup Cotija cheese, crumbled
- ¼ cup chopped fresh cilantro
Instructions:
- Add the corn, cream cheese, sour cream, red onion, jalapeño, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese to the slow cooker.
- Cover and cook on Low for 2–3 hours, stirring halfway through, until the cheese has melted and the dip is hot and creamy.
- Stir in half of the Cotija cheese, then squeeze in the fresh lime juice.
- Sprinkle over the remaining Cotija and the chopped cilantro.
- Serve warm with tortilla chips, extra lime wedges, and your favorite hot sauce.
Which of these have you tried? Don’t forget to leave a quick comment below sharing your thoughts – I love to hear from you, and your feedback helps me to create more recipe collections that you’ll enjoy making in your own kitchen!
