Paula Deen Touchdown Crockpot Cheese Dip

Paula Deen Touchdown Crockpot Cheese Dip is an easy slow cooker appetizer made with cream cheese, chili and pepper Jack, ready in 1 hour 30 minutes. Try this make-ahead game day dip for a potluck, cookout or Sunday dinner, since it's hands-off, feeds a crowd and pairs with crispy fried tortilla chips.

Let the cream cheese sit out until it's room temperature and cube it before it goes in the slow cooker. Cold cream cheese melts unevenly and leaves white lumps in the dip.

Paula serves it with homemade tortilla chips fried fresh in peanut oil instead of the bagged kind. Frying the triangles for just 1 to 2 minutes gives you a crisp, golden chip that holds up to the thick, cheesy dip.

Paula Deen Touchdown Crockpot Cheese Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

330

kcal

Chili, cream cheese and pepper Jack melt together on low into a thick, scoopable dip with a gentle kick. It stays warm in the slow cooker while you fry up crisp tortilla chips for dunking.

Ingredients

• 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 chiles
  

• 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
  

Directions

• Load the slow cooker: Add 3 packages of cubed cream cheese, 2 cans of chili, 1 can of drained diced tomatoes and green chiles, 2 teaspoons chili powder and 2 cups shredded pepper Jack to a slow cooker. Then set it on low.
• Melt the dip: Cover with the lid and cook for 1 hour. It's ready once the cheese is melted and gooey, so give it a good stir before serving.
• Heat the oil: Preheat the fryer with the peanut oil to 350°F. While it heats, cut the 10 corn tortillas into 6 triangles each.
• Fry the chips: Fry the tortilla triangles for 1 to 2 minutes until crispy and golden. Then lift them out of the oil and sprinkle with salt to taste while they're still hot.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, OXO silicone spatula set, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of pepper Jack?

Sharp cheddar or plain Monterey Jack works if you want less heat, since the diced tomatoes and green chiles already add some spice. Just shred it yourself, because pre-shredded cheese has coatings that can make the dip a little grainy.

How do I store leftover cheese dip?

Spoon it into an airtight container and keep it in the fridge for up to 3 days. Reheat it gently in the slow cooker or a saucepan, stirring often, since high heat can make the cheese separate.

Can I make this ahead of time?

Yes, you can cube the cream cheese and shred the pepper Jack the day before and keep them in the fridge. Then it's just a matter of loading the slow cooker an hour before guests arrive.

What if I don't have a deep fryer for the tortilla chips?

A heavy skillet with about an inch of peanut oil heated to 350°F does the same job. You can also bake the triangles on a sheet pan, or just use sturdy store-bought tortilla chips.

What's the biggest mistake with this dip?

Using cold cream cheese is the most common problem, since it leaves lumps that don't melt out. Let it come to room temperature first, and stir the dip once or twice while it cooks.