Slow Cooker Queso
Always a huge hit at parties, the best ever Slow Cooker Queso dip is smooth, creamy, perfectly spicy, and made in the crock pot, so it's easy!
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
Calories: 383kcal | Carbohydrates: 11g | Protein: 22g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 1652mg | Potassium: 318mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 1230IU | Vitamin C: 2mg | Calcium: 665mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/slow-cooker-queso/