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Slow Cooker Taco Dip

  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 10 servings 1x


Units Scale
  • 1 (15 oz) can chili with beans
  • 1 (10 oz) can diced tomatoes with green chiles, drain the juice
  • 1 cup sour cream
  • 1 (7 oz) package Sargento® Shredded Sharp Cheddar Cheese
  • 1 small can of sliced olives
  • 2 green onions, diced
  • 1/2 cup Sargento® Shredded 4 Cheese Mexican


  1. Add the chili, diced tomatoes, sour cream, Cheddar cheese, sliced olives and green onions to the slow cooker. Stir.
  2. Cover the slow cooker and cook on HIGH for about 1-2 hours, or until dip is hot and cheese is melted.
  3. Stir the dip and then top with shredded Mexican cheese. Garnish with more olives and green onions, if desired.


Ideal slow cooker size: 3 quart