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.
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.
- Mix in cumin, red pepper flakes, and chili powder, and cook for another 30 seconds, stirring continuously.
- Transfer the sautéed vegetable mixture into the crockpot.
- Stir it into the cheese mixture.
- Leave the lid slightly ajar and stir occasionally until the cheese has fully melted, which should take about 30 minutes.
- 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.
Notes
- Substitute regular milk with evaporated milk for a richer, creamier texture.
- Add cooked spinach or artichoke hearts for a classic variation.