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this image shows A creamy queso dip served in a white bowl, topped with freshly chopped cilantro and seasoned with hints of cumin, red pepper flakes, and chili powder for a rich, flavorful appetizer.

Crockpot Queso Recipe

This Crockpot Queso recipe is a rich, creamy, and irresistible cheese dip perfect for any gathering. Loaded with melty cheese, zesty spices, and sautéed veggies, it’s an easy-to-make crowd-pleaser that pairs beautifully with tortilla chips, crackers, or fresh veggies.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course dips
Cuisine American
Servings 16 people
Calories 402 kcal

Equipment

  • Nonstick cooking spray
  • Serving dish or bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Medium skillet
  • Large crockpot

Ingredients
  

  • 1 whole lime juiced
  • 1 white American block-style cheese cubed
  • 24 oz whole fat evaporated milk
  • 30 oz fire-roasted diced tomatoes with green chiles such as Rotel
  • 1 tsp chili powder optional
  • 1 tsp ground cumin
  • ½ yellow onion diced
  • 2 jalapeno peppers seeded & ribs removed, diced
  • ¼ tsp crushed red pepper flakes
  • 1 lb yellow American block-style cheese cubed
  • 7 oz Supremo Mexican Blend cheese shredded
  • 1 lb Velveeta Queso Blanco cheese cubed
  • 2 tbsp olive oil
  • ½ tsp bunch fresh cilantro chopped

Instructions
 

  • Spray the inside of a large crockpot with nonstick cooking spray and set it to high.
  • Cover the crockpot with the lid.
  • In a medium skillet, heat oil over medium heat and sauté onions and jalapeño peppers until soft and translucent, about 3–4 minutes.
    This image shows onions and jalapeños being sautéed in a pan, creating a fragrant and spicy base for the creamy queso dip.
  • Mix in cumin, red pepper flakes, and chili powder, and cook for another 30 seconds, stirring continuously.
    This image shows captures a variety of vibrant spices, including cumin, red pepper flakes, and chili powder, being added to a sautéed onion and jalapeño mixture to enhance the queso dip's flavor.
  • Transfer the sautéed vegetable mixture into the crockpot.
    This image shows a flavorful sautéed mixture of onions and jalapeños being poured into a crockpot, ready to become part of the creamy queso dip.
  • Stir it into the cheese mixture.
    This image shows shredded cheese melting in a crockpot, blending into a smooth and creamy base for the queso dip.
  • Leave the lid slightly ajar and stir occasionally until the cheese has fully melted, which should take about 30 minutes.
    This image shows the queso dip being stirred occasionally in a crockpot, with the lid slightly ajar, ensuring a silky and well-mixed texture.
  • Reduce the heat to warm and continue stirring every 15–20 minutes, adding evaporated milk if the dip becomes too thick.
  • Serve warm with chips, crackers, or vegetables of your choice.
    This image shows a rich and creamy queso dip served in a white bowl, garnished with fresh cilantro, perfect for dipping chips or as a flavorful addition to any meal.

Notes

  • Substitute regular milk with evaporated milk for a richer, creamier texture.
  • Add cooked spinach or artichoke hearts for a classic variation.