Slow Cooker Queso Recipe
Servings: 16 people
Calories: 402kcal
Multiple cheeses, Velveeta, jalapeños, and tomatoes make the cheesiest, creamiest queso dip, all in a Crockpot!
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Equipment
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
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.
Video
Notes
- 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
Calories: 402kcal | Carbohydrates: 13g | Protein: 22g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 93mg | Sodium: 1537mg | Potassium: 423mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1123IU | Vitamin C: 8mg | Calcium: 966mg | Iron: 1mg