This Crockpot Queso Cheese Dip is a real crowd pleaser. Great for any gathering, from last minute parties to game night. Slow Cooker Queso is easy to make and irresistible, this smooth and creamy cheese dip is perfect for your favorite chips, bread or nachos!
Crock Pot Queso Recipe
Queso Dip is AMAZING. Some call it fundido, some call it nacho cheese dip and others just call it Queso. Either way your favorite Tex-Mex restaurant is going to have a version and it’s likely the most popular item on their menu.
Who would say no to a giant bowl of melted cheese with a pile of tortilla chips. And all done in the crock pot – easy and delicious!
How To Make This Slow Cooker Queso Cheese Dip Recipe
You can jump to the recipe card for full ingredients & instructions!
- To start with, spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH. Then Add the tomatoes, milk, lime juice, cheeses and cilantro, making sure to mix well. Once all mixed, place the lid on top of the slow-cooker.
- Then place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes. Then, add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously. Finally, add the sautéed vegetables to the cheese mixture and stir well.
- With everything mixed, replace the lid, making sure to leave the lid slightly ajar. Stir the cheese several times until the cheese is completely melted. After 30 mins, lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming. Serve with your favorite chips/ vegetables/ crackers.
So Cheesy!
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What to Serve with This Crock Pot Queso?
You can serve queso alongside salsa, sour cream and chips. You can even serve this queso alongside your favorite meals as a sauce.
It’s also delicious served with Potato Wedges . Or you can spoon it over tacos or fajitas or grilled chicken. We also love to serve over simple baked potatoes. so much flavor!
More Cheesy Recipes for Queso Lovers
How to Make Queso Dip with Meat
If you’d like to add ground meat to the queso make sure you brown the ground meat before adding the butter and flour so that the fat from the meat can be integrated into the sauce.
If you add the meat and drippings into the queso after you’ve made the cheese sauce it can cause the cheese sauce to break.
Can You Reheat Queso?
Queso dip is perfect for get togethers – just make this up and put it in a crock pot on low to keep it nice and fluid. And don’t worry about how much this makes! You can easily reheat it so you’ll be able to eat on it for days.
Store any leftover cheese dip in the fridge. Reheat slowly in the crock pot before serving. Typically homemade Queso lasts up to three days in the fridge in an airtgith container
Tips!
- For your cheese mix, it’s best to buy most of your cheese in chunks or blocks and grate the cheese yourself. Pre-packaged shredded cheese is mixed with non-clumping agents, which prevent the cheese from melting into a smooth sauce.
- Make sure to spray your slow cooker with non stick cooking spray before using it.
- Stir the cheese mix regularly, to help achieve and consistently smooth texture.
- If the sauce is getting too thick, add a dash more evaporated milk.
All the Dips!
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Check Out These Other Cheese Dip Recipes!
- Loaded Rotel Dip
- White Queso
- Instant Pot Queso
- Instant Pot Queso Blanco
- Poblano Queso
- Queso Fundido
- Healthy Queso
- Vegan Cheese Dip
- Beer Cheese Dip
- Homemade Nacho Cheese
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Slow Cooker Queso Recipe
Ingredients
- 30 ounces Fire-Roasted Tomatoes with Green Chilies Rotel-style
- 24 ounces whole fat evaporated milk
- 1 lime, juiced
- 1 pound white American block cheese cubed
- 1 pound yellow American block cheese cubed
- 1 pound Velveeta Queso Blanco cheese cubed
- 7 ounces Supremo Mexican Blend cheese shredded
- ½ bunch fresh cilantro chopped
- 2 tablespoons olive oil
- 2 jalapeno peppers seeded & ribs removed, diced
- ½ yellow onion diced
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chili powder optional
Equipment
Instructions
- Spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH.
- Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.30 ounces Fire-Roasted Tomatoes with Green Chilies, 24 ounces whole fat evaporated milk, 1 lime, juiced, 1 pound white American block cheese, 1 pound yellow American block cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, ½ bunch fresh cilantro
- Place the lid on top of the slow-cooker.
- Place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.2 tablespoons olive oil, 2 jalapeno peppers, ½ yellow onion
- Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously.1 teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon chili powder
- Add the sautéed vegetables to the cheese mixture and stir well.
- Replace the lid leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
- Lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
- Serve with your favorite chips/vegetables/crackers.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Serves: About 6-8 cups cheese dip – enough to serve an entire party J
- This Queso Dip can be made up to 3 days ahead and kept refrigerated in an airtight container. Reheat in the slow-cooker before serving.
- For your cheese mix, it’s best to buy most of your cheese in chunks or blocks and grate the cheese yourself. Pre-packaged shredded cheese is mixed with non-clumping agents, which prevent the cheese from melting into a smooth sauce.
- Make sure to spray your slow cooker with non stick cooking spray before using it.
- Stir the cheese mix regularly, to help achieve and consistently smooth texture.
- If the sauce is getting too thick, add a dash more evaporated milk.
Nutrition Information
I’m making this recipe today with an experimental taco meatball. I just wanted to say, of all the recipe blogs I have made delicious food from, your format is the best. You took the time to add the ingredients for each step. I haven’t seen that before and it was extremely helpful. Time wasn’t wasted scrolling up and down trying to find what goes where at which step. Thank you
Thanks so much for your kind words, Jeremy! I hope this recipe is a hit!
Are the 1lb white american and 1lb yellow american block cheeses Velveeta also?
No, this is just regular American cheese.
Yummy recipe, I cut it in half and made it on my stove. It is perfect for Thursday night football!
Yum!!
So I’m a novice at cooking. Can I have a list of ingredients? I have no
Idea what I’m doing and I’m trying to shop for ingredients.
Hi, Carol. If you scroll to the bottom of the post, there is a printable recipe card that you can take with you to the store! You’ll need:
30 ounces Fire-Roasted Tomatoes with Green Chilies
24 ounces whole fat evaporated milk
1 lime
1 pound white American block cheese
1 pound yellow American block cheese
1 pound Velveeta Queso Blanco cheese
7 ounces Supremo Mexican Blend cheese
½ bunch fresh cilantro
2 tablespoons olive oil
2 jalapeno peppers
½ yellow onion
1 teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1 teaspoon chili powder (this is optional)
This recipe was so yummy! My husband bought original velveeta vs queso blanco velveeta because that’s all they had. It was still good. We enjoyed the fresh, delicious taste vs the overly processed and simple flavor of the basic recipe we usually use. Serving size for 16 people makes a crockpot full for a large party! I couldn’t figure out servings to output amount. The notes say 6-8 cups makes a good amount for a party but the recipe is by servings.
A serving is just about ½ cup of queso!
Can I make this the night before for a work potluck and keep it up warm in the crockpot??
I would refrigerate overnight, then rewarm in the crockpot the day of!
I just made this queso dip for a party. Everyone raved about it. I wasn’t able to find the SUPREMO cheese blend, so I bought Oaxaca, Cotijo, and substituted Muenster for the Chihuahua (couldn’t find that either). The recipe doesn’t call for a large amount of the blend so I took a chance with my option. It seemed to be work. Will definitely make this again!
I’m glad you were able to adapt this recipe to your needs! Thanks for sharing!!
Is the mexican cheese blend pre-shredded? Or where would I find that in block form?
It’s a combination of several cheeses so often pre shredded.
It’s a good dip, but it is certainly not 30-45 min cook. It takes over an hour on high just to get the cheese somewhat melted. Just expect more time.
Thanks for sharing your experience with us!
I can’t find the queso Blanco. Can I use the original Velveeta block?
It will alter the taste completely!