Slow Cooker Queso Dip - Creamy, Crowd-Pleasing, and Effortless
Slow cooker queso dip made smooth, cheesy, and irresistible. A crowd-pleasing favorite that stays warm and perfect for parties or game day.
Ingredients
- Processed melting cheese (like Velveeta), 16 ounces, cubed
- Monterey Jack or Pepper Jack, 8 ounces, shredded
- Cream cheese, 4 ounces, cubed and softened
- Evaporated milk, 1 cup (or half-and-half for richer flavor)
- Diced tomatoes with green chiles (like Rotel), 1 can (10 ounces), undrained
- Fresh jalapeño, 1, seeded and finely minced (optional for extra heat)
- Ground cumin, 1 teaspoon
- Chili powder, 1 teaspoon
- Garlic powder, 1/2 teaspoon
- Onion powder, 1/2 teaspoon
- Kosher salt and black pepper, to taste
- Lime juice, 1 to 2 teaspoons, to brighten
- Optional mix-ins: cooked chorizo or ground beef (1/2 to 1 pound), black beans (1/2 cup, drained), or corn (1/2 cup)
- Toppings for serving: chopped cilantro, sliced green onions, diced tomatoes, pickled jalapeños
- For dipping: tortilla chips, warm soft pretzels, or fresh veggies
Instructions
- Prep your slow cooker: Lightly spray the insert with nonstick spray. This helps prevent sticking and makes cleanup easier.
- Add the base: Place the cubed processed cheese, shredded Monterey Jack or Pepper Jack, and cream cheese into the slow cooker.
- Pour in liquids and seasonings: Add the evaporated milk, the entire can of diced tomatoes with green chiles, minced jalapeño (if using), cumin, chili powder, garlic powder, onion powder, and a pinch of salt and pepper.
- Cook low and slow: Cover and cook on Low for 1.5 to 2 hours, stirring every 30 minutes. The cheeses should melt evenly and the mixture will become smooth and creamy.
- Add mix-ins: If using cooked chorizo, ground beef, beans, or corn, stir them in once the cheese is melted and smooth. Cover and cook for another 15 minutes to warm through.
- Finish with brightness: Stir in lime juice, then taste and adjust salt, pepper, or heat as needed. If it’s too thick, thin with a splash of evaporated milk until it reaches your ideal consistency.
- Serve warm: Switch the slow cooker to Warm, garnish with cilantro or green onions, and set out chips and toppings. Stir occasionally to keep it silky.
