This slow cooker queso dip is one of those easy recipes that always hits the spot.
Creamy, cheesy, and full of flavor—you just toss everything in the crockpot and walk away. No babysitting, no stress. It’s perfect for game day, movie night, or whenever you’re just craving melty cheese goodness.
Why I Love This Recipe
I’ve made this queso dip for family get-togethers, potlucks, and lazy weekends. It’s my go-to because:
- It only takes 10 minutes to prep
- You can keep it warm right in the slow cooker
- It tastes better than restaurant queso—seriously
- You can make it mild or spicy, depending on what you like
- It makes a big batch and never goes to waste
I still remember the first time I made it for a football party—everybody hovered over the crockpot with a chip in hand. It was gone before halftime.
Servings: 10
Cook Time: 2 hours on low or 1 hour on high
What You’ll Need
- 1 lb ground beef
- 1 lb (16 oz) Velveeta cheese, cubed
- 1 can (10 oz) diced tomatoes with green chiles (like Ro*Tel), undrained
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- Salt to taste (start with 1/4 tsp)
Tools You’ll Need
- 5–6 qt black oval slow cooker
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cheese grater (if shredding cheddar yourself)
- Serving bowl
Pro Tips
- Brown the beef fully before adding it in—no pink left!
- Cube the Velveeta small so it melts evenly and fast.
- Stir every 30 minutes if you’re around, to help it melt smoother.
- Use whole milk for the creamiest texture.
- Switch to warm after it’s ready to keep it melty and perfect for dipping.
Substitutions and Variations
- Meatless version: Skip the beef or use plant-based crumbles.
- Spicier dip: Use hot Ro*Tel or add diced jalapeños.
- Add-ins: Stir in cooked sausage, black beans, or corn for a twist.
- Cheese swap: Pepper jack adds extra spice!
Make Ahead Tips
You can cook the ground beef the day before and keep it in the fridge. When ready, just toss everything in the slow cooker and turn it on.
How to Make Slow Cooker Queso Dip
Step 1: Brown the Ground Beef
In a large skillet over medium heat, cook 1 lb ground beef until fully browned and no longer pink. Break it up with a spoon as it cooks.
Step 2: Add Ingredients to Slow Cooker
To your black oval crockpot, add the browned ground beef, 16 oz cubed Velveeta cheese, 1 can diced tomatoes with green chiles (undrained), 1/2 cup whole milk, 1/2 cup shredded cheddar cheese, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cumin, and 1/4 tsp salt.
Step 3: Slow Cook
Cover and cook on LOW for 2 hours or HIGH for 1 hour, stirring every 30 minutes until everything is melted and smooth.
Step 4: Stir Until Creamy
Once it’s all melted, give it a good stir until smooth and creamy. Switch to WARM to keep it melty while serving.
Step 5: Serve
Scoop into a round bowl and serve hot with tortilla chips, veggies, or soft pretzels.
Leftovers & Storage
Let the dip cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of milk to loosen it back up.
Why This Recipe Works (Quick Science)
Velveeta melts smoother than regular cheese because it contains emulsifiers that stop it from separating. The milk helps thin it out, while the tomatoes add moisture and acidity to balance the richness.
Common Mistakes
- Not browning beef fully – if there’s any pink left, it won’t taste right
- Skipping the stir – unmixed cheese melts unevenly and may burn on the edges
- Using low-fat milk – can make the dip watery or split
What to Serve With
- Tortilla chips
- Soft pretzels
- Toasted baguette slices
- Bell pepper strips
- Mini tacos or sliders
FAQ
Can I double the recipe?
Yes! Use a 6–7 qt slow cooker and cook for 3–4 hours on LOW.
Can I make it in advance?
Totally. Just reheat gently and stir in a little milk if it thickens too much.
Does it stay melted in the crockpot?
Yes, just keep it on WARM and give it a stir now and then.
Final Thoughts
This slow cooker queso dip is one of those recipes you’ll end up making again and again. It’s easy, it’s always a hit, and it’s full of bold, cheesy flavor. I’d love to hear how yours turned out—drop a comment with your thoughts or any fun add-ins you tried!