Touchdown Chili Cheese Dip

Prep Time
Cook Time
1h 15m
Ready In

"This recipe is from Paula Deen. Some people have copied this recipe and added ingredients (like spicy ground sausage and minced fresh peppers, etc.) to boost the flavor. But I like the original dip too much to change it. And this is the original recipe, without any changes. It's a great choice for any game-day or tailgating party. I don't always cube the cream cheese (I just leave them in block form), and they still melt sufficiently after just 1 hour and 15 minutes on the Low setting of my slow cooker. For serving, I remove the crock dish from my the slow cooker and serve the dip still in the crock dish (because it stays warm for 2+ hours that way). But if you prefer, you can transfer the dip to your favorite serving bowl."

Original is 15 servings


  • Serving Size: 1 (170.4 g)
  • Calories 365.9
  • Total Fat - 20.6 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 58.3 mg
  • Sodium - 409.3 mg
  • Total Carbohydrate - 35.3 g
  • Dietary Fiber - 3 g
  • Sugars - 5.3 g
  • Protein - 11.8 g
  • Calcium - 245.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 84.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Place cream cheese in a single layer in the bottom of slow cooker. Pour both cans of chili in an even layer over the cream cheese. Then evenly distribute the canned tomatoes over the chili layer. Then evenly layer the Jack cheese on top of the tomato layer. Sprinkle the chili powder on top.

Step 2

Place lid on slow cooker, and cook on Low heat for 1 hour or until cheese is melted and gooey (I usually cook it for 1 hour and 15 minutes).

Step 3

Just before serving, use a wooden spoon to stir the dip several times until well blended. Serve the dip with tortilla chips, for dipping.


No special items needed.

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