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Ultimate Crockpot Ground Beef Dips and Appetizers Trio

This versatile recipe provides a master seasoned ground beef base that transforms into three distinct, crowd-pleasing slow cooker appetizers: a Cheesy Nacho Beef Dip, an Italian "Meatball" Slider Dip, and Loaded Beef Taco Scoops. Perfect for entertaining, it allows you to create an impressive spread with minimal hands-on effort. The slow cooker keeps everything warm and melty, letting you enjoy your own party.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American, Italian-American, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lean ground beef 85/15 or 90/10
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup frozen corn kernels
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 2 cups shredded mozzarella cheese
  • 1/2 cup beef broth or water

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • 3 Slow cookers (Crockpots) - one 4-quart or larger, one standard, one 2-quart (or used sequentially)
  • Knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons

Method
 

  1. For the Master Seasoned Ground Beef Base: Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 4-5 minutes until softened.
  2. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, allowing it to get slightly crispy in spots for texture.
  3. Add minced garlic, salt, pepper, chili powder, cumin, and smoked paprika. Stir and cook for 2 minutes until fragrant. Drain any excess grease if desired. The base is ready.
  4. Divide the master beef base into three roughly equal portions (about 2 cups each).
  5. For Cheesy Nacho Beef Dip: Place one portion of beef base into a 4-quart or larger slow cooker. Add salsa, cream cheese (in chunks), black beans, corn, and 1 cup of Mexican cheese. Stir to combine.
  6. Cover and cook on LOW for 2 hours, stirring once halfway through. Sprinkle remaining 1 cup Mexican cheese on top, cover until melted, then serve with tortilla chips, jalapeños, sour cream, and cilantro.
  7. For Italian "Meatball" Slider Dip: In another slow cooker, combine one portion of beef base with marinara sauce, Parmesan cheese, oregano, and red pepper flakes. Stir in frozen meatballs.
  8. Cover and cook on LOW for 3-4 hours. Thirty minutes before serving, stir, then top with shredded mozzarella cheese. Cover and let melt. Serve with slider buns or garlic bread and fresh basil.
  9. For Loaded Beef Taco Scoops: In a smaller (2-quart) slow cooker, combine the final portion of beef base with diced tomatoes with green chiles, tomato sauce, taco seasoning, and beef broth. Stir well.
  10. Cover and cook on LOW for 2-3 hours. Serve warm with sturdy tortilla chips or mini bell pepper halves, and toppings like shredded lettuce, diced tomato, avocado, and extra cheese.

Notes

Do not skip browning the beef, as it builds essential flavor. Use low-sodium ingredients when possible to control salt levels. Stirring dips halfway through cooking ensures even melting. For serving, keep Crockpots on 'WARM' setting. Adaptations: Use ground turkey, chicken, or plant-based meat. For a spicier kick, add a diced chipotle pepper in adobo. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.