Creamy Slow Cooker Queso Dip
This slow cooker queso dip recipe in an ultra creamy cheese dip treat! Featuring perfectly seasoned taco meat swimming in a luxurious combination of 5 cheeses, chiles, and spices, this dip will become an instant favorite!
If I had to pick a love language, it would be cheese.
Specifically queso.
More specifically this slow cooker queso dip.
Not only is it super easy to make thanks to the slow cooker, but it’s super creamy and delicious loaded with 5 different cheese products and seasonings!
Perfect for dunking chips into!
Ingredients
To make this you’ll need:
- Ground beef– Lean ground beef. 85/15 or leaner so you don’t have greasy queso.
- Taco seasoning– A packet of your favorite seasoning blend to flavor the beef.
- Velveeta– Cut into cubes. Don’t skip the Velveeta. It is part of why this queso is just so creamy.
- Cream cheese– The other key to super creamy dip! Let it soften on the counter first.
- Other cheese– Shredded colby jack, shredded cheddar, and shredded pepper jack cheese.
- Canned goods– An undrained 10 ounce can of diced tomatoes with green chiles and a drained 4 ounce can of diced mild green chiles
- Seasoning– Onion powder, minced garlic cloves, and liquid smoke (optional)
- Half and half– Don’t use low fat half and half and definitely don’t substitute milk or a lower fat dairy. You want the creaminess of the half and half.
How to Make Queso in the Slow Cooker
This slow cooker queso recipe is so easy!
Just brown and crumble the beef in a large skillet set over medium heat until the beef is brown and cooked through.
Strain off excess grease.
Then, stir together the beef and taco seasoning in the bowl of your slow cooker.
Once the beef is seasoned, stir the cubed velveeta, tomatoes with chiles, green chiles, colby jack, pepper jack, cheddar, cream cheese, onion powder, garlic, half and half, and liquid smoke together in the slow cooker.
Put the lid on your slow cooker and cook on LOW heat for 2 hours, stirring every 15 – 30 minutes to prevent burning, until evenly combined and the dip’s smooth.
Serve warm with your favorite dipping options, and enjoy!
Dipping Options
This queso is delicious with all your favorite dippers.
Some of our favorites include:
- tortilla chips
- soft pretzel nuggets
- carrot and celery sticks
Let us know in the comments what else you would dip in this!
Storing Leftovers
Store the queso in the fridge in an airtight container for up to 3 days.
Reheat in the microwave to melt the cheese again.
Tips and Tricks
- Lean ground beef is a must! Don’t use the 73/27 or your beef will be too greasy.
- If you want a vegetarian queso, either skip it all together or substitute a can of drained black beans.
- Do not substitute milk or low fat cream cheese for the half and half or cream cheese. You need the full fat to make it super creamy.
Other Easy Slow Cooker Dip Recipes
This slow cooker queso recipe is a delicious, creamy appetizer your guests will love!
Make it and enjoy!
Looking for other slow cooker dip recipes?
Try these:
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Creamy Slow Cooker Queso Dip
Ingredients
- 1 lb lean ground beef
- 1 oz pkt taco seasoning
- 1 lb velveeta cheese cubed
- 1 10 oz can diced tomatoes with green chiles undrained
- 1 4 oz can diced mild green chiles drained
- 6 oz shredded colby jack cheese
- 1 cup shredded cheddar cheese
- 2 oz shredded pepper jack cheese
- 1 8 oz block cream cheese softened & cubed
- 1/2 tsp onion powder
- 2-3 garlic cloves minced
- 1/2 cup half & half
- 1/2 tsp liquid smoke optional
Instructions
- Brown and crumble the beef in a large skillet set over medium heat until cooked through. Strain off excess grease.1 lb lean ground beef
- Add the beef and taco seasoning to the bowl of your slow cooker then stir to evenly combine.1 oz pkt taco seasoning
- Add the cubed velveeta, tomatoes with chiles, green chiles, colby jack, pepper jack, cheddar, cream cheese, onion powder, garlic, half and half, and liquid smoke. Stir to combine.1 lb velveeta cheese, 1 10 oz can diced tomatoes with green chiles, 6 oz shredded colby jack cheese, 1 cup shredded cheddar cheese, 2 oz shredded pepper jack cheese, 1 8 oz block cream cheese, 1 4 oz can diced mild green chiles, 1/2 tsp onion powder, 1/2 cup half & half, 2-3 garlic cloves, 1/2 tsp liquid smoke
- Cover and cook on LOW heat for 2 hours, stirring every 15 - 30 minutes to prevent burning, until evenly combined and the dip's smooth.
- Serve warm with your favorite dipping options, and enjoy!
Notes
- Lean ground beef is a must! Don't use the 73/27 or your beef will be too greasy.
- If you want a vegetarian queso, either skip it all together or substitute a can of drained black beans.
- Do not substitute milk or low fat cream cheese for the half and half or cream cheese. You need the full fat to make it super creamy.
Nutrition
