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!
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!
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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.
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
Crockpot Queso Recipe
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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
Recommended Equipment
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
- 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
- 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
- Add the sautéed vegetables to the cheese mixture in the crockpot 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
- 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!
Nutrition Information
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.
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
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.
Add to the Cheese Mix: Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
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.
It’s been on high for over an hour and hasn’t heated through. You mentioned in the ingredient list to cube the cheese then in Becky tips you mention to shred the cheese.
Hi Robert, the American and Velveeta should be cubed, while the Mexican blend should be shredded! We recommend checking your crockpot to make sure the heating element is functioning properly; it definitely should have started melting by now!