Skip to main content Share
& Save

Touchdown Crockpot Cheese Dip

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 3 (8 oz) packages room temperature, cubed cream cheese
  • 2 (15 oz) cans good quality meat chili
  • 1 (10 oz) can drained diced tomatoes and green chilies
  • 2 cups shredded sharp pepper Jack cheese
  • 2 teaspoons chili powder
  • for frying peanut oil
  • 10 (5 inch) cut into 6 triangles (each) corn tortillas
  • to taste salt


Add the cream cheese, chili, tomatoes and chilies, chili powder and pepper Jack cheese to a slow cooker set on low heat. Cover with lid and cook for 1 hour, or until cheese is melted and gooey.

Preheat fryer to 350 °F. Fry tortilla triangles until crispy and golden, about 1 to 2 minutes. Remove from oil and sprinkle with salt.

I'm not interested