Crockpot Queso Dip
Crockpot queso dip is the easy way to get a smooth, cheesy dip that stays pourable for the whole party. Pepper jack, tomatoes with green chiles and a little cream cheese do the work, with no stirring over a stove.
12
servings10
minutes2
hours30
minutesPepper jack and cheddar melt with cream cheese and milk into a smooth queso. Serve it warm with chips, veggies or on tacos.
Ingredients
1 lb processed American cheese or mild cheese loaf, cubed
8 oz pepper jack cheese, shredded
4 oz cream cheese, cubed
1 can (10 oz) diced tomatoes with green chiles, undrained
1/2 cup evaporated milk
1/2 cup finely diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
2 tbsp chopped cilantro
Tortilla chips for serving
Directions
- Lightly grease a 4-quart slow cooker.
- Add the cubed cheese loaf, pepper jack and cream cheese.
- Pour in the diced tomatoes with their juice and the evaporated milk.
- Add the onion, garlic, cumin, chili powder and salt.
- Cover and cook on LOW for 2 to 2 1/2 hours or on HIGH for 1 hour. Stir every 30 minutes if you can.
- Whisk the dip until it is completely smooth and no cheese lumps remain.
- Taste and adjust salt or heat. Stir in the cilantro.
- Switch to WARM for serving. Whisk again if a skin forms on top.
Notes
- Shredded bagged cheese contains starch and can turn grainy, so the cheese loaf is doing the smoothing here. Add cooked chorizo or ground beef for a heartier dip. Thin the dip with a splash of milk if it thickens. Refrigerate leftovers for 4 days and reheat in the microwave in short bursts.
Why queso works in a slow cooker
Queso is easy to ruin on the stove. Cheese sauce scorches, splits or goes stringy within minutes. A slow cooker holds a low, steady heat, so the cheese melts evenly and stays smooth for as long as the party lasts.
This version uses a mix of melting cheese, pepper jack for flavor, and cream cheese for body. Evaporated milk keeps it creamy without separating, and it takes about 2 hours on LOW with an occasional stir. It is also nearly impossible to burn, which is the main reason cooks reach for the crockpot when the party is going to run long.
Ingredient notes
Processed American cheese or cheese loaf: This is what gives restaurant queso its silky texture. It contains emulsifiers that stop the fat from separating, so a plain cheddar swap will turn greasy.
Pepper jack: Shred it fresh. It adds a little heat and real cheese flavor on top of the mild base.
Cream cheese: Four ounces, cubed, helps the dip thicken and hold on a chip without running off.
Diced tomatoes with green chiles: Use the whole can with the juice. It provides the moisture and the mild kick.
Evaporated milk: It is more stable than regular milk and will not curdle in a long, warm cook.
Cumin and chili powder: Just a teaspoon and a half of each warms up the cheese without making it hot. Taste at the end and add more if you like.
Tips for the best result
Stir every 30 minutes: Cheese on the bottom melts first and can stick. A quick stir keeps the heat even and prevents scorching.
Whisk at the end: A good whisk after the cook breaks up any stubborn lumps and gives you a smooth finish. Add the cilantro afterward so it stays green.
The most common mistake is using HIGH for too long: One hour on HIGH is the limit. After that the edges get a rubbery skin and the dip can separate. Switch to WARM as soon as it is smooth. Use a 4-quart or smaller cooker so the dip is deep enough to stir and does not spread thin and dry out at the edges.
Swaps and variations
For a white queso, use white American cheese and Monterey Jack, and swap the tomatoes for a can of diced green chiles. For a no-processed-cheese version, melt shredded cheese with a tablespoon of cornstarch tossed in so it stays smooth. For more heat, add pickled jalapeños or a spoonful of hot sauce, and stir in cooked chorizo to make it hearty.
Pre-shredded cheese alone does not work well. The anti-caking coating keeps it from melting into a smooth sauce, and you end up with clumps in the pot. Stirring in a can of drained black beans or some cooked ground beef turns this into a hearty dip that can stand in for dinner at game day.
What to serve with it
Serve with sturdy tortilla chips, tortilla scoops and a platter of cut peppers and celery. Put the slow cooker on the table on WARM with a spoon and a small bowl of extra cilantro and diced tomatoes for topping. It also works poured over nachos or baked potatoes. A bowl of pico de gallo and sliced radishes on the side adds freshness against the heavy cheese.
Storing, freezing and reheating
Cool leftover queso and refrigerate for up to 4 days in a sealed container. It will firm up into a block, which is normal.
Reheat in a saucepan over low heat with a splash of milk, whisking constantly, or microwave in short bursts and stir between each one. Freezing is not ideal, since the texture gets grainy after thawing. If the dip splits when reheated, whisk in a spoonful of evaporated milk over low heat and it will come back together.
Crockpot Queso Dip at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 12 servings
- Ingredients: 12, led by processed American cheese or mild cheese loaf, pepper jack cheese, cream cheese, (10 oz) diced tomatoes with green chiles
Tips for Crockpot Queso Dip
Shredded bagged cheese contains starch and can turn grainy, so the cheese loaf is doing the smoothing here. Add cooked chorizo or ground beef for a heartier dip. Thin the dip with a splash of milk if it thickens. Refrigerate leftovers for 4 days and reheat in the microwave in short bursts.
Crockpot Queso Dip FAQ
How long does Crockpot Queso Dip take?
Crockpot Queso Dip takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Queso Dip serve?
This recipe makes 12 servings.
What do I need to make Crockpot Queso Dip?
12 ingredients, led by processed American cheese or mild cheese loaf, pepper jack cheese, cream cheese, (10 oz) diced tomatoes with green chiles. Amounts are in the recipe card above.
