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Turn your next potluck or game day menu from heavy to lightened-up with this healthy Crockpot Chili Cheese Dip! Packed with protein and fiber, it’s a wholesome alternative that still delivers all the cheesy, spicy goodness. Your family and friends will thank you for it!
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The proof is in the dip! This lean Crockpot Chili Cheese Dip shows you can enjoy all the cheesy goodness without feeling heavy afterward. We take all the classic chili ingredients and modify them to create a balanced, healthier alternative that will change the way you think about dips.
Made with ground turkey instead of beef, Greek yogurt instead of processed Velveeta or cream cheese, and fiber-rich pinto beans instead of refried beans, this chili dip recipe goes from 'bad for you' to 'better for you'—all in the convenience of your crockpot!
Looking for more nutritious ground turkey recipes? Try these ground beef lettuce wrap recipe, turkey sweet potato casserole, and turkey skillet burrito next!
Why You Will Love This Recipe
- Protein-Packed and Nutritious: With lean ground turkey and Greek yogurt, this dip is higher in protein, making it more filling and nutritionally balanced. Plus, ingredients like pinto beans help keep it lower in calories and fat.
- Easy and Family-Friendly: Just toss everything in the slow cooker and let it cook—what a breeze! It’s perfect for serving at potlucks, family dinners, or game day, and with the right dippers, it's a guaranteed crowd-pleaser.
- Naturally Gluten Free: All the ingredients in this chili cheese dip recipe are naturally gluten-free, making it a great choice for a variety of dietary needs.
Ingredients
- Ground Turkey: A lean protein source that provides the savory flavor and texture in this chili and cheese dip. I prefer buying my meat from ButcherBox, but any ground meat will work in this recipe, including lean ground beef, ground pork, ground chicken, or even a vegetarian ground meat alternative.
- Onion and Tomato: Diced onion and tomato, along with their juices, provide aromatics, depth, and texture. You can use whole tomatoes, peeled canned tomatoes, petite diced tomatoes, or salsa—whichever you prefer.
- Pinto Beans: Add a hearty, slightly sweet profile and creamy consistency that compliments the cheese and chili seasoning. Feel free to swap in any canned beans you enjoy. If using dried beans, be sure to cook them beforehand. You can also use vegetarian pinto beans, like those from Siete, for a plant-based option.
- Greek Yogurt: Provides a creamy, rich thickness, and some tangy, that balances out the dip’s seasoning. You can use full-fat, low-fat, or non-fat Greek yogurt. For a dairy-free option, I recommend Kite Hill, which is higher in protein and tastes great. Blended cottage cheese also works well as a substitute.
- Mexican Cheese: This blend of Mexican cheeses, along with Monterey Jack and Cheddar, gives the chili cheese dip its signature melty base and satisfying taste. I used a low-moisture (skim) variety, although any cheese will work here. For a dairy-free option, go for a vegan cheese or nutritional yeast.
- Seasoning: Chili powder adds a slightly spicy kick, cumin offers a warm, earthy flavor, paprika brings a smoky note, oregano contributes a herby and citrusy profile, and garlic powder gives the perfect garlicky flair to tie it all together.
Variations
- Turn Up the Heat: Stir in diced jalapeños, a pinch of cayenne pepper or red pepper flakes, or even a splash of Tabasco for an extra spicy kick.
- Load it Up: Boost the nutrition by mixing in extra veggies like spinach, zucchini, or cauliflower rice. Top the chili cheese dip in your crockpot with diced raw onions and tomatoes, shredded lettuce, and a dollop of guacamole or light sour cream for a more festive dip. Finish it off with a sprinkle of chopped cilantro for a pop of color!
- BBQ Style: Swap the chili powder for your favorite barbecue sauce or seasoning blend to give the dip a smoky, sweet flavor. If using BBQ sauce, reduce the yogurt slightly to maintain the recipe's consistency.
- Tex-Mex Inspired: Add diced green chilies, corn kernels, and fresh cilantro for a fun and flavorful Tex-Mex twist on this chili and cheese dip.
- Bring the Buffalo Chicken: Use ground chicken in place of the ground turkey, then pour in some Buffalo sauce for a spicy, tangy dip. Perfect for a crowd on game day!
How To Make Chili Cheese Dip
It’s game time—in the kitchen, that is! Just mix, cover, and let the crockpot do the rest. Easy win, right? Grab your crockpot and all the ingredients, then follow these simple steps below:
Step 1: Prep the Dip. Add the ground turkey, white onion, pinto beans, diced tomatoes (with juices), water, and all the seasonings into the crockpot. Break up the raw meat with a spatula or your hands as you add it to the pot.
Step 2: Cover and Cook. Place the cover on the crockpot and cook on the low setting for 3 1/2 hours. When it's ready, break up the meat again with a spatula, and stir everything together.
Step 3: Make it Cheesy. Top with the Mexican cheese and cook for another 30 minutes.
Step 4: Finish and Serve. Switch the crockpot setting from 'low' to 'warm' (if available), remove the cover, add your favorite toppings, and serve!
Serving Suggestions
Go classic or get creative—there’s no wrong way to enjoy this healthy crockpot dip! Whether you’re serving it to a crowd at your next gathering or enjoying it as a fun family snack, here are some tasty options to pair it with:
- Serve it with baked tortilla chips, protein chips, pretzels, or cauliflower chips. Add some fresh veggie dippers like sliced cucumber, bell peppers, celery, and carrots to balance out the nutrition.
- Be fully prepared for game day by setting this dip alongside a spread of homemade snacks like buffalo chicken meatballs, ham turkey zucchini boats, and English muffin pizzas.
- Make meal prep a breeze by using this dip as your go-to family snack. Pair it with ground chicken lettuce wraps for lunch and shrimp scampi spaghetti squash for dinner!
- Enjoy the leftovers to make nachos, quesadillas, or a stuffed baked potato.
Recipe Tips
- Prevent Burning: The trick is to cook the dip low and slow. Once the meat is cooked and you’re keeping the dip warm for serving, I recommend switching it to the "warm" setting to prevent it from burning.
- Adjust the Consistency: If the dip is too thick once cooked, simply add a tablespoon of water, broth, or tomato juice (whatever you have on hand) at a time until you reach your desired consistency.
- Storing & Reheating: This dip will last in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months. To reheat, you can microwave it for 2 minutes or place it back in the slow cooker on low until heated through.
- Make Ahead: This dip is perfect for making up to 24 hours in advance. After slow cooking, transfer the dip to an airtight container and store in the refrigerator. When ready to serve, pour it back into the crockpot on the "low" setting until heated through—your healthy crockpot appetizer will be good to go!
Recipe FAQs
Yes! This recipe is perfect for batch cooking and easy to double for larger parties or gatherings. Just be sure to adjust the cook time slightly if you're making a bigger batch to ensure everything cooks evenly.
No, that's the beauty of the slow cooker! Since we're using lean meat it does not need to be pre-cooked. It will cook perfectly in the slow cooker along with the other ingredients. If you are using a different type of meat with a higher fat content, I suggest cooking it on the stove and draining it before adding it to the slow cooker.
Yes, you can make it in the Instant Pot! Add all the ingredients except the cheese to the pot, cover and set to pressure cook for 5 minutes. Carefully release the pressure, remove the lid, add the cheese and any toppings on top, and serve!
Absolutely! First, sauté the ground meat on the stovetop until browned. Then, add the remaining ingredients (except the cheese), mix together, and transfer to an 8x8-inch baking dish. Top with cheese, and bake at 400°F for 15 minutes.
More Light and Easy Dip Recipes
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Healthier Crockpot Chili Cheese Dip
Ingredients
- 1 lb Ground Turkey
- 1 cup White Onion diced
- 15 oz Pinto Beans drained
- 15 oz Diced Tomatoes with juices
- ½ cup Water
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- ½ teaspoon Oregano
- ½ teaspoon Garlic Powder
- ⅔ cup Greek Yogurt
- ½ cup Mexican Cheese shredded
Instructions
- Place all ingredients in a slow cooker except the cheese. Break up the raw meat with a spatula a bit or as you place it in the slow cooker, break it up with your hands.
- Cover and cook 3.5 hours on low.
- Remove the cover, break up the meat again with a spatula then stir the ingredients together. Add the cheese on top, cover and cook another 1/2 hour.
- Remove the cover, top with shredded cilantro or diced green onions (optional) and serve! If your slow cooker has a warm setting, you can switch it to warm as others enjoy it.
Notes
- Each serving is approximately 3/4 of a cup or 1/6th of the recipe.
Nutrition
How can I make this without a crockpot? Stovetop/oven?
Haven't tested it myself, but if I were to attempt to do so I would try in the oven at 350 F starting at 25 minutes then I would check to see if it was finished and determined if it needed more time or not.
What if your crockpot only has high for 4 hours and not low for 3.5? Or adding a 1/2 hour
You would only cook for 1 - 1.5 hours on high then.