Crockpot Queso Recipe

Let’s talk about a perfect party snack, the kind that makes people linger around the slow cooker with a chip in hand, just waiting for the next stir.

Crockpot queso is that magical, creamy cheese dip that practically makes itself, leaving you free to actually enjoy your own gathering. It’s a harmony of melted cheeses, a little spice, and a whole lot of comfort, all simmering away without any fuss from you.

Honestly, after trying this method, I can’t see myself going back to babysitting a pot on the stovetop. The slow cooker does the heavy lifting, melding the flavors into something spectacular while you handle everything else.

It’s a game-changer for taco night, game day, or any day that needs a delicious lift.

Why This Recipe Works So Well

The beauty here is in the combination of convenience and flavor. You get the rich, smooth melt of block cheeses and Velveeta, which is essential for that classic dip texture. Then, the fire-roasted tomatoes and fresh jalapeños add pops of bright, tangy heat that cut through all that decadent creaminess.

It’s a set-it-and-forget-it appetizer, but with a tiny bit of upfront effort—sautéing those onions and peppers—that makes all the difference in the world. That quick step unlocks their sweetness and depth, flavoring the entire batch from within.

Ingredients Needed for the Recipe

Gathering the right ingredients is the first step to queso glory. Here’s what you’ll need, and why each one matters.

• Fire-Roasted Diced Tomatoes with Green Chiles (like Rotel): These provide the essential tomato base and a subtle, smoky kick that plain tomatoes just don’t have.
• Whole Fat Evaporated Milk: This is the secret to a luxuriously smooth, non-grainy sauce that stays creamy for hours.
• Fresh Lime Juice: A squeeze of bright acidity balances the rich cheeses and wakes up all the other flavors.
• White & Yellow American Block-Style Cheese: Buying blocks and cubing them yourself is key for a super smooth melt, avoiding the anti-caking agents in pre-shredded bags.
• Velveeta Queso Blanco Cheese: Don’t skip this! It’s the stabilizer that gives the dip its famously velvety, never-separating consistency.
• Shredded Supremo Mexican Blend Cheese: This adds a more authentic, sharp cheesy flavor to the mix.
• Fresh Cilantro: It brings a necessary pop of fresh, herbal color and taste right into the dip itself.
• Olive Oil: For sautéing the vegetables to perfection.
• Jalapeño Peppers & Yellow Onion: The aromatic veggie base that builds a foundation of flavor.
• Ground Cumin, Crushed Red Pepper Flakes, & Chili Powder: This simple spice trio creates a warm, gently smoky, and slightly spicy profile that feels just right.

How to make Crockpot Queso?

The process is wonderfully straightforward, but a few careful steps ensure perfection. Let’s walk through it.

Step 1- Prep and Combine

Start by giving the inside of your large crockpot a quick spray with nonstick cooking spray. Turn the setting to HIGH. This simple step makes cleanup a dream later on.

Now, dump in the canned tomatoes, the entire can of evaporated milk, the fresh lime juice, all your cubed and shredded cheeses, and the chopped cilantro. Give it a really good stir to combine everything as much as possible.

Step 2- Sauté the Aromatics

Place a skillet over medium heat and add the olive oil. Toss in your diced onion and jalapeños (seeds removed for mild heat, keep some for more kick).

Cook them, stirring now and then, until they’re soft and translucent, which takes about three to four minutes. You’re not looking for color, just tenderness.

Step 3- Bloom the Spices

Add the cumin, red pepper flakes, and chili powder right into the skillet with the softened veggies. Stir constantly for about 30 seconds.

This quick toast “blooms” the spices, releasing their essential oils and deepening their flavor dramatically before they hit the cheese.

Step 4- Combine and Melt

Scrape the entire contents of your skillet into the waiting crockpot mixture. Stir everything together thoroughly.

Place the lid on the crockpot, but leave it slightly ajar to let a little steam escape. This helps the dip thicken to the ideal consistency.

Step 5- Stir and Serve

Let the magic happen for about 30 minutes, stirring it every 10 minutes or so to help the cheeses melt evenly. Once it’s completely smooth and bubbly, reduce the heat to WARM.

Give it a stir every 15-20 minutes while serving. If it gets too thick, just stir in a splash more evaporated milk to bring it back to life.

Tips

A few insider tricks will guarantee your queso is the star of the table, every single time.

• For the absolute smoothest texture, always grate block cheese yourself. Pre-shredded bags contain starches that can make your sauce seem grainy.
• Control the heat level easily. For mild queso, remove all jalapeño seeds and ribs. For spicy, leave the seeds in or add an extra pepper.
• If your dip seems too thin, a tiny sprinkle of cornstarch stirred in will thicken it up. Too thick? More evaporated milk is your friend.
• Never let it boil vigorously on HIGH for too long. Overcooking can cause the cheese to break down and become greasy or gritty.
• For a quick flavor twist, you can substitute the individual spices with two tablespoons of your favorite taco seasoning blend.

Delicious Variations to Try

This recipe is a fantastic canvas. Feel free to make it your own with these simple additions.

For a heartier, meaty version, stir in a pound of cooked, crumbled chorizo or seasoned ground beef. Just make sure any meat is fully cooked and drained of excess fat before adding.

You can also create a “Cowboy Queso” by adding a can of drained black beans and a cup of frozen fire-roasted corn along with the tomatoes. It turns the dip into a more substantial, textured feast.

Serving and Storage Advice

This dip is a social creature, it loves a crowd. Keep it happy on the WARM setting during your party, with a stack of sturdy tortilla chips, sliced bell peppers, or pretzel rods for dipping.

Leftovers will keep in an airtight container in the fridge for up to three days. Reheat gently in the microwave at 50% power, stirring frequently, or back in the slow cooker on LOW. You’ll likely need to add a little milk or cream when reheating to restore the silky texture.

Print Recipe

Crockpot Queso Recipe

Author: Kelsey Perez Cuisine: Mexican Courses: Appetizer

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 16 Estimated Cost: $ 20 Calories: 280

Best Season: Spring, Summer, Fall, Winter

Description

This easy crockpot queso cheese dip recipe is the ultimate crowd-pleaser! Made with a blend of cheeses, fire-roasted tomatoes, jalapeños, and bold spices, it’s smooth, creamy, and perfectly spiced. Best of all, it’s made hands-off in the slow cooker—freeing you up to prep other dishes while this delicious dip simmers to perfection. Perfect for Cinco de Mayo, game day, or any party!

Ingredients

Servings

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

Instructions

1. Spray a large crockpot with nonstick cooking spray and set the temperature to high.
2. Add the fire-roasted tomatoes, evaporated milk, lime juice, all cheeses (white American, yellow American, Velveeta Queso Blanco, Supremo Mexican Blend), and chopped cilantro to the crockpot. Mix well.
3. Place the lid on top of the crockpot.
4. In a medium skillet over medium heat, add olive oil, diced onion, and jalapeño peppers. Sauté until tender and translucent, about 3–4 minutes.
5. Add ground cumin, crushed red pepper flakes, and chili powder (if using). Stir continuously and cook for an additional 30 seconds.
6. Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
7. Replace the lid, leaving it slightly ajar. Stir the cheese mixture several times until all cheese is fully melted and smooth, about 30 minutes.
8. Lower the crockpot temperature to WARM. Stir every 15–20 minutes. If the dip thickens too much, stir in a splash of evaporated milk to thin it out.
9. Serve warm with tortilla chips, vegetables, or as a topping for nachos, tacos, or baked potatoes.

Nutrition Facts

Servings 16

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 11g56%

Cholesterol 55mg19%

Sodium 720mg30%

Potassium 280mg8%

Total Carbohydrate 10g4%

Dietary Fiber 1g4%

Sugars 6g

Protein 16g32%

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Calcium 35 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For best texture: Use freshly grated cheese instead of pre-shredded, which contains anti-caking agents that can make the dip grainy.
• Adjust spice level: Remove jalapeño seeds for mild heat or keep them (or add more) for extra kick.
• Add protein: Stir in cooked ground beef, chorizo, or shredded chicken for a heartier dip.
• Keep it warm: Stay on the WARM setting and stir occasionally to maintain smooth consistency during parties.
• Do not freeze: Cheese dips like this don’t freeze well—the texture will break down upon thawing.

Keywords: crockpot queso, slow cooker queso, queso dip, easy queso recipe, party dip, cheese dip