Slow Cooker Queso Dip
A smooth, creamy, slightly spicy queso dip made in the slow cooker with real cheese, diced tomatoes and green chiles. Stays warm and dippable for the whole party.
Queso is the dip everyone hovers around at a party. This slow cooker version melts deli American cheese and Monterey Jack with a can of diced tomatoes and green chiles into a silky, scoopable dip.
American cheese from the deli counter contains emulsifying salts, so it melts smooth and stays smooth, while the Monterey Jack adds real cheese flavor.
Once it is melted, switch the slow cooker to WARM and it stays perfect for hours.
Why You’ll Love This Recipe
- Silky smooth, never grainy
- Stays warm for hours
- Only 10 minutes of prep
- Vegetarian crowd-pleaser
Ingredient Notes
American cheese: Ask the deli counter for a 1 pound block or thick slices of white or yellow American cheese and cube it. It melts much smoother than shredded cheddar.
Diced tomatoes with green chiles: Sold in 10 oz cans, often under the brand name Rotel. Use the mild or hot version to your taste.
See the recipe card below for full measurements.
How to Make Slow Cooker Queso Dip
Load the slow cooker
Add the American cheese, Monterey Jack, tomatoes with their juices, milk, jalapeño, cumin and garlic powder to a 3 or 4 quart slow cooker.
Melt
Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until completely melted and smooth.
Adjust
Stir well. If the dip is too thick, add milk a tablespoon at a time.
Keep warm and serve
Switch to WARM, sprinkle with cilantro and serve with tortilla chips. Stir occasionally during the party.
Tips for the Best Results
- Stir every 30 minutes so the cheese melts evenly and does not scorch at the edges.
- Use LOW heat; high heat can make cheese tough.
- Add a can of drained black beans for a heartier dip.
- A small 2 quart slow cooker is perfect for serving.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Grainy queso | Use deli American cheese and low heat. |
| Dip too thick | Stir in warm milk a little at a time. |
| Scorched edges | Stir regularly and keep it on WARM once melted. |
Substitutions
- Monterey Jack: Pepper Jack for more heat.
- Diced tomatoes with green chiles: 1 cup salsa.
- Whole milk: Evaporated milk for an extra creamy dip.
What to Serve With It
- Tortilla chips
- Easy homemade guacamole
- Air fryer jalapeño poppers
- Ground beef tacos
Storage and Reheating
Fridge: Refrigerate for up to 4 days.
Freezer: Not recommended; the texture can turn grainy.
Reheat: Reheat in the microwave in 30 second bursts, stirring and adding a splash of milk, or on the stove over low heat.
Tools That Make This Easier
- Small slow cookerKeeps dip warm at the party.Check price on Amazon
- Box graterShreds Monterey Jack quickly.Check price on Amazon
- Chip and dip bowlServes queso and chips together.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Slow Cooker Queso Dip
A smooth, creamy, slightly spicy queso dip made in the slow cooker with real cheese, diced tomatoes and green chiles. Stays warm and dippable for the whole party.
Ingredients
Instructions
- Add the American cheese, Monterey Jack, tomatoes with their juices, milk, jalapeño, cumin and garlic powder to a 3 or 4 quart slow cooker.
- Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 30 minutes, until completely melted and smooth.
- Stir well. If the dip is too thick, add milk a tablespoon at a time.
- Switch to WARM, sprinkle with cilantro and serve with tortilla chips. Stir occasionally during the party.
Nutrition (per serving)
- Calories
- 160 kcal
- Protein
- 8 g
- Carbohydrates
- 4 g
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 2 g
- Sodium
- 560 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I keep queso from getting grainy?
Use American cheese from the deli, which contains emulsifying salts, cook on LOW and stir often.
Can I make queso on the stove?
Yes. Melt everything in a saucepan over medium-low heat, stirring constantly, about 8 to 10 minutes.
How long can queso stay on WARM?
Up to about 4 hours. Stir occasionally and add a splash of milk if it thickens.
Can I add meat?
Yes. Stir in 1/2 pound cooked, drained ground beef seasoned with taco seasoning.
