Slow Cooker 7- Layer Dip

What’s better than a famous 7-Layer Dip? Making it in a slow cooker! It’s a great way to get the warm taco-y flavors combined with the cool crunch of taco toppings without sacrificing flavor. Serve with large chips and enjoy!
  • Servings: 8
  • Prep Time: 10 minutes
  • Cook Time: 1 ½ to 2 hours


  • 2 (15-ounce) cans chilli with beans
  • 1 (16-ounce) container sour cream
  • ½ (8-oounce) container creamcheese, at room temperature
  • 1 (8-ounce) package shredded Mexican-blend cheese
  • 1 (2.25-ounce) can black olives, drained
  • ¼ cup sliced jalapenos, jarred or fresh
  • 2 tomatoes, seeded and diced
  • ¼ cup sliced scallions
  • Corn chips or tortilla chips, for serving


1. Spray the insert of a 6-quart slow cooker with cooking spray.
2. Spread the chili evenly over the bottom of the slow cooker.
3. In a large bowl, combine the sour cream and cream cheese and stir until well combined. Dollop the mixture over the chili, then spread it out evenly.
4. Sprinkle the Mexican-blend cheese over the top of the sour cream mixture.
5. Cover and cook on High for 1 1/1 to 2 hours.
6. Add the black olives, jalapenos, tomatoes, and scallions in layers.
7. Serve with chips.

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