Enchilada dip is an easy and flavorful appetizer that comes together very quickly. This super easy low-carb version of enchilada dip cooks in the slow cooker making it perfect for your next party or company potluck.
I know most of my recipes tend to skew whole30 or paleo but I actually do eat cheese and my husband has been asking for more low-carb recipes so my first I thought I’d start off with a dip. Can’t mess a dip up too bad, right?
Cinco de Mayo was this past weekend and I served this dip at the potluck I went to. It was a hit so I thought I’d share it here too.
I used lean ground beef but you can use your preferred ground meat whether it be beef, turkey, chicken, etc.Print
Slow Cooker Enchilada Dip (Low Carb)
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- 1 lb ground meat, browned
- 2 cups cheddar cheese, shredded
- 2 cups enchilada sauce
- 1 tbsp taco seasoning (see blog post)
- 4 ounces diced green chiles
- 4 ounces low-fat cream cheese
- Add all the ingredients EXCEPT the cheddar cheese to the slow cooker. Stir to mix well.
- Top with cheddar cheese.
- Cook HIGH 1-2, LOW 2-4 or until cheese is melted.
I served this with Siete grain-free tortilla chips. To keep this low-carb, try serving this dip with carrot sticks or celery.
I used my 3.5-quart slow cooker for this recipe. You can easily double or triple it for larger crowds. Need a taco seasoning? Use this:
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