Get ready to dip, scoop, and savor your way through this ooey-gooey Crock Pot Queso Dip that’s so addictively delicious, it’ll disappear faster than you can say ‘queso!’
MEXICAN RESTAURANT-STYLE CHEESE DIP
If you’re looking for a crowd-pleasing appetizer that’s easy to make and absolutely delicious, look no further than this Crock Pot Queso Dip. Made with a blend of melted cheese, jalapeños, and flavorful seasonings, this dip is the perfect addition to any party or game day spread. And the best part? You can make it ahead of time in your crock pot, which means less time in the kitchen and more time enjoying the company of your guests. So grab your chips, and get ready to dig into this cheesy, gooey, and oh-so-satisfying queso dip!
FREQUENTLY ASKED QUESTIONS:
Queso dip is traditionally made with a Mexican cheese called queso blanco. I am using the Velveeta version of queso blanco. However, you can also use other types of cheese that melt well, like white American cheese.
No problem! Just go to the deli counter at your grocery store and ask for two pounds of white American cheese. They do not need to slice it. Just ask for it in one big block and you can cube it up at home.
I’m using a cast iron 1.5 quart “party crock” made by Hamilton Beach. I’ve linked a similar one I found on Amazon since I’ve been told the small cast iron crock is hard to find these days. I’m not sure that Hamilton Beach is making this exact product anymore. You can use any 1.5 – 2 quart mini slow cooker for this recipe (non-affiliated links.)
Cooked and crumbled ground beef, chorizo or spicy sausage are all great additions if you want to “beef” up this recipe!
Absolutely! Just put all ingredients in a medium sauce pan, cover and heat on medium-low heat for about 15-25 minutes. Stir frequently until all ingredients are combined and cheese is completely melted and warm.
The obvious choice its tortilla chips but you can also serve with fun dippers like taquitos or mini tacos!
Store in a covered container in the fridge for up to 5 days. Reheat in the microwave, stovetop or back in the crock pot.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Velveeta queso blanco (or white American cheese)
- salted butter
- diced green chilies
- pickled jalapeños
- taco seasoning
- garlic powder
- tortilla chips, for serving
HOW TO MAKE CROCK POT QUESO DIP:
Cut cheese into cubes then place into a mini slow cooker.
Pour in milk and add butter.
Pour in can of diced green chiles.
Finely chop jalapeño peppers and add to 1.5 quart mini slow cooker (for more heat, just add more jalapeños.)
Add in taco seasoning and garlic powder.
Give it all a gentle stir and put the lid on. Turn it on low for about 2 hours. Stir occasionally. Or you can warm it up on high for about an hour, until cheese is completely melted (making sure to stir occasionally.)
Serve warm with tortilla chips or even taquitos for a fun meal!
Keep your slow cooker on the warm setting (or low). I like to keep a spoon in there so it can be stirred occasionally and so folks can serve themselves from the pot.
CRAVING MORE RECIPES?
Originally published: December 2015
Updated & republished: May 2019
Crock Pot Queso Dip
- 2 pounds Velveeta queso blanco cheese (or white American cheese, see notes below)
- 1 cup milk
- 2 Tablespoons salted butter
- 4 ounce can diced green chilies, undrained
- 2 Tablespoons diced pickled jalapeños
- 1/2 teaspoon taco seasoning
- 1/4 teaspoon garlic powder
- Cut 2 pounds Velveeta queso blanco cheese into cubes then place into a mini slow cooker.
- Pour in 1 cup milk. 2 Tablespoons salted butter, 4 ounce can diced green chilies, undrained, 2 Tablespoons diced pickled jalapeños, 1/2 teaspoon taco seasoning and 1/4 teaspoon garlic powder.
- Give it all a gentle stir and put the lid on.
- Turn it on low for about 2 hours.
- Stir occasionally. Then serve when cheese is completely melted.
- Cooked and crumbled ground beef, chorizo or spicy sausage are all great additions if you want to “beef” up this recipe!
- Can’t find Velveeta Queso Blanco? No problem! Just go to the deli counter at your grocery store and ask for two pounds of white American cheese. They do not need to slice it. Just ask for it in one big block. You can cut it up into chunks before adding to the crock pot.
- This can be made on the stove top. Just put all ingredients in a medium sauce pan, cover and heat on medium-low heat for about 20-30 minutes. Stir frequently until all ingredients are combined and cheese is completely melted and warm.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.