The best ever Slow Cooker Queso dip is smooth, creamy, perfectly spicy, and made in your trusty Crock Pot. This easy dip recipe is always a hit at parties and pairs perfectly with tortilla chips and homemade margaritas.
This isn’t the common, basic Slow Cooker Queso recipe. You know, the one where you add a brick of Velveeta and a can of Rotel to the Crock Pot?
Nope, this slow cooker queso dip recipe takes that one and makes it a thousand times better by adding extra ingredients for flavor like spicy chorizo and pickled jalapenos.
For a smoother, creamier flavor, we’re combining Queso Blanco Velveeta with American cheese, cream cheese, and evaporated milk.
Now, just because we’re adding more ingredients than you might be used to, doesn’t mean that this recipe is complicated!
In fact, making my recipe for crock pot queso is just as simple. It’s still made almost entirely in the crockpot, will be ready in under 2 hours, and everyone at the party will go nuts for it!
Need a few more party dip ideas? I have plenty! Try my Italian Hoagie Dip, Hot Cream Cheese Bean Dip, or Cheesy Spinach Artichoke Dip next.
Crock Pot Queso With Sausage
- Meaty AND Cheesy – Adding ground chorizo to this queso recipe is a brilliant way to give it even more smoky, savory, meaty flavor.
- The Perfect Party Dip – I love making dips in the slow cooker like this one, crock pot pizza dip, and crock pot buffalo chicken dip. These easy dip recipes are very hands-off, and all you need is a plug to keep them warm for your party guests all day (or night!) long. Serve queso dip for a football party, girls night in, or any fun social gathering.
- Versatile Recipe – I’ve perfected this queso recipe so that it’s wonderfully creamy and exceptionally dippable, but that doesn’t mean that you can’t make some adjustments to it! Make it extra spicy by adding some cayenne pepper, or try adding melting in other types of cheese.
Ingredients In Slow Cooker Queso
Here’s what you need to make this fan-favorite cheese dip:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chorizo Sausage: Look for raw ground chorizo sausage at the grocery store. You can buy it in bulk, or remove the meat from casings if needed.
- Queso Blanco Velveeta: This white variety of Velveeta cheese is particularly well-suited to making queso dip. It’s easy to find at most large grocery stores. If you can’t find it, regular Velveeta can be used too.
- White American Cheese: Ask for white American cheese at the deli counter. If you can get them to cut it into large slabs, that’s ideal. If not, sliced cheese will also work. If you aren’t going to the deli, your american cheese should be labeled as “pasteurized process cheese“. If it’s labeled “pasteurized process cheese food“, like Kraft singles is, it’s not the right kind.
- Cream Cheese and Evaporated Milk: For an extra rich and creamy texture.
- Rotel: Diced tomatoes with green chiles give this dip some moisture and a bit of spicy flavor.
- Seasonings: Onion powder, garlic powder, chopped pickled jalapenos, and fresh chopped cilantro.
How To Make This Crockpot Queso Recipe
Tip!
Be patient! The queso dip will seem like it will never melt and come together in the slow cooker, but right around the two-hour mark, it will! I promise.
Recipe Tips
- Keep it warm: This cheese dip is nice and thick, and as it cools down it becomes thicker and will eventually solidify. If you’re serving it at a party, keep it in the crockpot on the warm setting, stirring occasionally to avoid burning.
- Crock Pot size: I think this recipe works best in a six-quart slow cooker, but you can use an 8-quart crock pot as well. The dip may cook a little more quickly if you are using a larger vessel, so be sure to keep an eye on it during the last hour of the slow cooking time.
- Use low heat: Cooking cheese on high heat in the crockpot is a recipe for burnt queso. Be sure to make this queso dip on the lowest crockpot setting.
- Try it with taco beef: Instead of ground chorizo, cook up one pound of ground beef with a packet of taco seasoning, or use my homemade taco seasoning blend.
How to Store Leftover Slow Cooker Queso
- Fridge: Keep the leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftover queso for up to 3 months.
- To Reheat: Add the refrigerated or frozen queso to your slow cooker and cook on low until it’s melted and heated through.
Recipe FAQs
Where to Find Cubed American cheese?
The best place to get a large amount of American cheese is your grocery store deli counter. Ask them to cut very thick slices from a big block of deli American cheese that you can cut into cubes at home.
If that’s not an option, you can use sliced American cheese, just be sure to avoid the slices that are individually wrapped in plastic – they won’t melt properly in this dip.
Can I Make This Recipe On the Stove?
While I think it’s possible, I’m not sure that you would be able to get a pot on the stove at a low enough temperature. The key to this crockpot recipe is to melt the cheeses very gently so that they melt, but don’t burn.
Is Queso Dip Spicy?
This slow cooker queso recipe has a slight kick to it, but nothing too intense. If you’d like it to be more spicy, add additional canned diced chiles or extra jalapenos! You might also enjoy my smoked queso dip recipe!
What should I serve with Slow Cooker Queso?
The easiest answer to this question would be tortilla chips! But you can also think outside the box on this one. Try your queso with raw vegetables like carrots and celery or with crackers. This melty cheese also makes a fantastic topping for nachos, tacos, or burrito bowls.
What can I use instead of Velveeta?
While in some recipes, you can replace Velveeta with cheese alternatives, I don’t recommend that you make any substitutions here. The Queso Blanco Velveeta is the main ingredient in this recipe, and is responsible for most of the melty texture of the dip.
More Easy Crock Pot Appetizers
Slow Cooker Chicken Wings
Crockpot Little Smokies
Crock Pot Pizza Dip
Crockpot Grape Jelly Meatballs
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Queso
Equipment
Ingredients
- 1 pound (450 g) ground chorizo
- 2 pounds (900 g) queso blanco Velveeta cubed
- 1 pound (450 g) white American cheese cubed
- 8 ounces (225 g) cream cheese cubed
- 1 10. oz can (285 g) diced tomatoes with green chiles undrained
- 1 5. oz can (140 g) evaporated milk
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- fresh chopped cilantro optional, for garnish
Instructions
- In a large skillet set over medium heat, cook the chorizo, breaking it apart with a spoon, for 8 to 10 minutes, or until fully cooked. Drain well.
- Transfer the cooked chorizo to a 6-quart slow cooker. Then add the Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder.
- Mix all the ingredients until well combined.
- Cover the slow cooker and set it to cook on low heat for 1 to 2 hours. Stir the mixture every 15 minutes to ensure even melting and to prevent sticking.
- Once the cheese is completely melted and the dip is smooth, it’s ready to be served.
Notes:
- Keep it warm: This cheese dip is nice and thick, and as it cools down it becomes thicker and will eventually solidify. If you’re serving it at a party, keep it in the crockpot on the warm setting, stirring occasionally to avoid burning.
- Crock Pot size: I think this recipe works best in a six-quart slow cooker, but you can use an 8-quart crock pot as well. The dip may cook a little more quickly if you are using a larger vessel, so be sure to keep an eye on it during the last hour of the slow cooking time.
- Use low heat: Cooking cheese on high heat in the crockpot is a recipe for burnt queso. Be sure to make this queso dip on the lowest crockpot setting.
- Try it with taco beef: Instead of ground chorizo, cook up one pound of ground beef with a packet of taco seasoning, or use my homemade taco seasoning blend.
- Storing: Keep the leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To Reheat: Add the refrigerated or frozen queso to your slow cooker and cook on low until it’s melted and heated through.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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