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queso cheese dip in a bowl with chips

Crock Pot Queso Recipe

Course: appetizer/dip
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16 people
Calories: 402kcal
This Crock Pot Queso Cheese Dip is a real crowd pleaser. Great for any gathering, from last minute parties to game night. Easy to make and irresistible, this smooth and creamy cheese dip is perfect for your favorite chips, bread or nachos!
Print Recipe


  • 2 14.5 ounce cans Fire-Roasted Tomatoes with Green Chilies Rotel-style
  • 2 12 ounce cans whole fat evaporated milk
  • Juice of 1-2 limes
  • 1 pound white American block cheese, cubed or thinly sliced and chopped
  • 1 pound yellow American block cheese, cubed or thinly sliced and chopped
  • 1 pound Velveeta Queso Blanco cheese, cubed
  • 1 7.06 package shredded Supremo Mexican Blend cheese
  • ½ bunch cilantro chopped
  • 2 tablespoons olive or canola oil
  • 2-3 jalapeno peppers seeded & ribs removed, diced
  • ½ medium yellow onion diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon chili powder optional


  • 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.
  • 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. Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously. 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.
  • Enjoy!



Serves: About 6-8 cups cheese dip – enough to serve an entire party J
Note: 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.


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