If you love homemade cheese dip, but you're not a fan of recipes that use Velveeta cheese, we've got the perfect queso dip recipe for you right here. This slow cooker queso is a winner for game day or parties where you need some fix-it-and-forget-it appetizers. So grab your Crock-Pot, and let's make some white queso.
How To Make Slow Cooker Queso Dip for Game Day
This easy recipe happens mostly in your slow cooker, but you do need to start off by sautéing onion, diced jalapeños peppers, garlic, diced tomatoes, and chili powder in a skillet. While this is a slow cooker recipe, this additional step of sauteing the onions adds another layer of flavor to the cheese sauce. You can skip it if you want, but it won't be as flavorful! We like to use Rotel to add an extra boost of green chile flavor to this queso recipe.
Once that's done, put the veggie mix in your slow cooker. Add the shredded Monterey Jack (or pepper jack cheese) and cheddar cheese, cream cheese (cut into 2-inch cubes), and milk.
Lyndsay Cordell
Here's the great part. Put the lid on your Crock-Pot and go finish the rest of your party prep. The slow cooker queso needs to cook on low for a total time of 1 1/2 hours. Check on it from time to time and add a little extra milk if it gets too thick. Right before the party starts, garnish with a little bit of fresh cilantro and put out the tortilla chips.
Crock-Pot 7 Quart Programmable Slow Cooker
The queso will stay warm and the right consistency in the slow cooker for up to three hours, but we bet your guests will finish it before then!
Leftovers? Make it a Tex-Mex night by making cheesy homemade nachos with your leftover crock pot queso. Place tortilla chips on a baking sheet topped with the slow cooker queso dip and any additional toppings of your choice.
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No-Velveeta Slow Cooker Queso
This easy Velveeta-free queso is perfect for those ill-timed Velveeta shortages, or for when you want to make queso with the power of fresh ingredients.
- 2 tbs butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños, diced
- 14 oz canned fired roasted tomatoes ((Or use 2 cups fresh if they're in season!))
- 1 Tbsp chili powder
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack
- 8 oz cream cheese, cut into 2 inch cubes
- 1/2 cup milk ((Use more as needed))
- Chopped cilantro ((Optional garnish))
- Salt and pepper, to taste
- In a large skillet over medium heat, melt the butter then sauté the onion and jalapeño until soft and translucent, about 5 minutes. Add the garlic and tomatoes and cook for 1 minute more.
- Transfer vegetable mix to the the slow cooker and add the shredded cheese, cream cheese, and milk. Cover and cook on low for 1 1/2 hours.
- Check on the queso, stirring well. If it's too thick, add extra milk, about 1-2 tbs at a time.
- Serve, topped with fresh cilantro if desired. Can stay warm in the slow cooker for about 3 hours without much change to consistency, but I doubt it'll last that long!
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