If you know me, you know I’m a huge queso lover. I also love anything that makes my life easier, and this crockpot queso cheese dip recipe does just that. It has the perfect mix of multiple cheeses and Velveeta, plus jalapeños, spices, and tomatoes for the perfect flavor. Plus, it’s made in the crockpot, so it’s totally hands-off, giving me plenty of time to focus on other dishes for Cinco de Mayo and taco night alike. I can’t get enough of this easy crockpot queso recipe!

overhead view of a bowl of crockpot queso cheese dip garnished with tomatoes and cilantro, with scattered tortilla chips laid around it

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I’m always looking for ways to get more queso in my life. Throwing everything in the crockpot is genius because it frees up so much time for me to make other dishes or finish last minute cleaning before guests arrive. The first time I made this crockpot queso recipe, everyone swooned over it, so I’d call that a success! I may never make it on the stovetop again!

What’s in This Crockpot Queso Recipe?

  • Cheese: There’s a mix of 3 different types of cheeses in this Crockpot queso! Blocks of both white and yellow American cheese create a sharp, cheesy taste. Plus shredded Mexican blend adds even more depth of flavor.
  • Velveeta: Use a block of Queso Blanco Velveeta, sliced into cubes. This creates that same smooth and creamy consistency that I love about my favorite Velveeta dip.
  • Tomatoes: A can of Rotel-style fire-roasted tomatoes with green chiles adds texture and delicious flavor. You can use a jar of chunky salsa instead.
  • Evaporated Milk: Whole fat evaporated milk helps to create a really creamy texture and get the right consistency.
  • Jalapenos: Jalapeno peppers add some heat, but be sure to remove the seeds if you don’t want it to be overly spicy.
  • Onion: Diced yellow onion is a great aromatic to add to this dip.
  • Olive Oil: You’ll need cooking oil to saute the onion and peppers.
  • Spices: I used a mix of cumin and red pepper flakes in my queso dip. You can also add chili powder for a little more spice! Feel free to use taco seasoning instead.
  • Lime Juice: A hint of lime juice adds acidity and brightness.
  • Cilantro: I love adding fresh cilantro, but you can skip it if you want. Parsley works too!
close up on a bowl of slow cooker velveeta queso with a tortilla chip dipped in
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Tips for Success

  • Make sure to spray your slow cooker with nonstick cooking spray before using it.
  • 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.
  • Stir the cheese mix regularly, to help achieve and consistently smooth texture.
  • If the cheese dip is getting too thick in the slow cooker, stir in a dash more evaporated milk to thin out the consistency.
  • Stir in a dash of flour or cornstarch if the consistency becomes too thin, watery, or runny. It will thicken up the cheese with just a small amount.
  • If the texture is gritty, it’s probably been overcooked. This typically happens from keeping it on the HIGH setting for too long. As soon as it’s heated through, switch the setting to WARM or LOW while serving.

How to Store and Reheat

Store leftovers in an airtight container, and keep it in refrigerator up to 3 days. Reheat queso in a Crockpot on the low setting, stirring until it’s fully warmed through. Stir in more evaporated milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.

I don’t recommend freezing cheese dips because the texture will not hold up well when frozen, thawed, and reheated.

queso cheese cooking in a Crockpot

Serving Suggestions

This Crockpot queso cheese dip makes enough to serve a crowd, so I always serve it as my go-to Cinco de Mayo dip (along with lots of margaritas), but it’s welcome at any party. You have to serve it with plenty of tortilla chips or your favorite dippers. And it makes a great cheese sauce for nachos, taco toppings, potato wedges, or any of your favorite Mexican dishes.

5-Star Review

“Everytime I make this, it’s a big hit! Everyone always asks for more.” -Krissy Allori

Recipe Card

Crockpot Queso Recipe

4.54 from 308 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 16 people
Author: Becky Hardin
featured crockpot queso
This Crockpot Queso Cheese Dip is a real crowd pleaser. Great for any gathering, from last minute parties to Cinco de Mayo!
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 30 ounces fire-roasted diced tomatoes with green chiles such as Rotel
  • 24 ounces whole fat evaporated milk
  • 1 whole lime juiced
  • 1 pound white American block-style cheese cubed
  • 1 pound yellow American block-style 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

Instructions 

  • Spray a large crockpot 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 diced tomatoes with green chiles, 24 ounces whole fat evaporated milk, 1 whole lime, 1 pound white American block-style cheese, 1 pound yellow American block-style cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, ½ bunch fresh cilantro
    how to make crockpot queso
  • Place the lid on top of the crockpot.
  • 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
    how to make crockpot queso
  • Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously.
    1 teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon chili powder
    how to make crockpot queso
  • Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
    how to make crockpot queso
  • Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
    how to make crockpot queso
  • 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.

Video

Becky’s Tips

Yield: About 6-8 cups of cheese dip – enough to serve an entire party!
  • The jalapeños add a little bit of heat, but it’s well-balanced by the rest of the ingredients. Skip the jalapeños completely if you don’t want any spice. To make it spicier, keep the seeds in, add more jalapeños, or add chili powder.
  • If you’d like to add meat to this crockpot queso recipe, you can add ground beef, chorizo sausage, rotisserie or shredded chicken, or ground chicken, pork, or turkey. Be sure to use fully cooked chicken, or brown and drain ground meat before adding it in.
  • To keep warm, set the slow cooker to warm, and be sure to stir it every 15 minutes to keep it liquidy and smooth. This is perfect for parties!
Storage: Store crockpot queso in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot before serving.
Serving: 0.5cupCalories: 402kcalCarbohydrates: 13gProtein: 22gFat: 30gSaturated Fat: 16gCholesterol: 93mgSodium: 1537mgPotassium: 423mgFiber: 1gSugar: 10gVitamin A: 1123IUVitamin C: 8mgCalcium: 966mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Queso Step by Step

Melt the Cheeses: Spray a large crockpot with nonstick cooking spray and set the temperature to high. Add 30 ounces of fire-roasted diced tomatoes with green chilies, 24 ounces whole fat evaporated milk, the juice of 1 whole lime, 1 pound of cubed white American block-style cheese, 1 pound of cubed yellow American block-style cheese, 1 pound of cubed Velveeta Queso Blanco cheese, 7 ounces of shredded Supremo Mexican Blend cheese, and ½ bunch of chopped fresh cilantro; mix well. Place the lid on top of the crockpot.

how to make crockpot queso

Sauté the Onion and Pepper: Place 2 tablespoons of olive oil, ½ of a diced yellow onion, and 2 seeded and diced jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes

how to make crockpot queso

Season the Onion and Pepper: Add 1 teaspoon of ground cumin, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of chili powder; stir well and cook for an additional 30 seconds, stirring continuously.

how to make crockpot queso

Add to the Cheese Mix: Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.

how to make crockpot queso

Melt the Queso: 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.

how to make crockpot queso

More Queso Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.54 from 308 votes (295 ratings without comment)
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42 Comments
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Michele
Michele
October 30, 2023 9:38 am

Can you used sliced American cheese or is block best?

Samantha Marceau
October 30, 2023 10:02 am
Reply to  Michele

Freshly shredded from a block is always best for the most even melt, but you can cut up slices if that’s all you have.

Michele
Michele
October 31, 2023 6:07 am

I was able to get the block fresh from the deli. This recipe came out delicious!!!! I made it last night and I’m serving it tonight. Should I reheat in the crock pot on high?

Samantha Marceau
October 31, 2023 9:18 am
Reply to  Michele

I would reheat on low!

Leslie
Leslie
July 2, 2023 8:13 pm

Can this be made in a 4.5 qt slow cooker?

Samantha Marceau
July 3, 2023 9:34 am
Reply to  Leslie

We think it would work!

Samantha Marceau
June 26, 2023 9:16 am

We’re so sorry to hear this recipe didn’t work out for you, Brit!

Samantha Marceau
February 13, 2023 9:08 am

Hi Ashley, we’re sorry this recipe didn’t quite work out as planned for you! Make sure to cube the cheese before adding it so that it melts more quickly!

Jeremy
Jeremy
January 22, 2023 6:21 am

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 you5 stars

Samantha Marceau
January 23, 2023 9:14 am
Reply to  Jeremy

Thanks so much for your kind words, Jeremy! We hope this recipe is a hit!

Cara
Cara
December 13, 2022 10:44 am

Are the 1lb white american and 1lb yellow american block cheeses Velveeta also?

Samantha Marceau
December 13, 2022 3:22 pm
Reply to  Cara

No, this is just regular American cheese.

Jacque
Jacque
October 6, 2022 1:55 pm

Yummy recipe, I cut it in half and made it on my stove. It is perfect for Thursday night football!5 stars

Samantha Marceau
October 6, 2022 4:55 pm
Reply to  Jacque

Yum!!

Carol
Carol
October 1, 2022 2:25 am

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.4 stars

Samantha Marceau
October 3, 2022 9:18 am
Reply to  Carol

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)

Erika
Erika
September 11, 2022 11:33 am

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.5 stars

Samantha Marceau
September 12, 2022 9:50 am
Reply to  Erika

A serving is just about ½ cup of queso!

Cathy
Cathy
August 29, 2022 11:19 pm

Can I make this the night before for a work potluck and keep it up warm in the crockpot??5 stars

Last edited 2 years ago by Cathy
Samantha Marceau
August 30, 2022 9:17 am
Reply to  Cathy

We would refrigerate overnight, then rewarm in the crockpot the day of!