This slow cooker 5-ingredient pepper jack beef dip is the kind of easy, low-effort recipe that earns a permanent spot in the game day and casual get-together rotation. It leans on a handful of convenience ingredients, including canned diced tomatoes with green chiles and a tube of ground beef, to create a creamy, melty, slightly spicy dip with almost no prep, which is exactly why it is so handy on busy weeknights or when I need something dependable for sharing.
Serve this hot with sturdy tortilla chips, toasted baguette slices, or buttery crackers for dipping. If you want to round it out into more of a snack spread, add crunchy celery sticks, bell pepper strips, and a simple tray of olives or pickles, and keep cold drinks nearby since the pepper jack gives it a nice little kick.
Slow Cooker 5-Ingredient Pepper Jack Beef Dip
Servings: 8
Ingredients
1 pound ground beef, from a tube
1 can (10 ounces) diced tomatoes and green chiles, undrained
8 ounces cream cheese, cubed
2 cups shredded pepper jack cheese
1 packet (1 ounce) ranch seasoning mix
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray if desired for easier cleanup. Add the ground beef tube to the slow cooker and break it apart slightly so it covers the bottom more evenly.
2. Spoon the diced tomatoes and green chiles evenly over the beef, then sprinkle the ranch seasoning across the top.
3. Add the cubed cream cheese and shredded pepper jack cheese on top. Cover and cook on LOW for 2 1/2 to 3 hours or on HIGH for 1 1/2 to 2 hours, stirring once or twice during cooking, until the beef is fully cooked and the cheeses are melted.
4. Stir well, breaking up the beef completely and mixing everything together until the dip is smooth and evenly combined. If it seems thicker than you like, let it sit covered for a few minutes after stirring so the mixture loosens slightly.
5. Switch the slow cooker to WARM and serve the dip hot with tortilla chips, crackers, or toasted bread.
Variations & Tips
Make it milder: Use a mild diced tomato and green chile blend and swap the pepper jack for Monterey Jack if you want the same creamy texture with less heat.
Thicker dip tip: For a thicker, scoopable dip, uncover the slow cooker for the last 15 to 20 minutes of cooking so a little extra moisture can evaporate before serving.
Meal prep shortcut: This dip reheats well in short bursts in the microwave or over low heat, so you can make it ahead and store it in the refrigerator for up to 3 days. Stir before serving to bring the texture back together.
Add-ins: If you want to stretch it a bit, stir in a drained can of black beans or a handful of cooked crumbled sausage near the end for a heartier party dip.