Crock Pot Queso Dip

5 stars (1 review)

My ridiculously easy crock pot queso dip is the best, most smooth, thick, rich and flavorful cheese dip ever! It's a dump-and-go recipe that includes only a few simple ingredients like white Velveeta cheese and canned green chiles.

Prep Time5

Cook Time2

Total Time2 5

Course: Appetizer, Dip, Snack

Cuisine: American

Servings: - 12 servings

Calories: 387kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

32 ounces white American cheese or Velveeta Queso Blanco
12 ounces evaporated milk or 1 ½ - 2 cups whole milk
8 ounces chopped green chiles mild or hot
1 taco seasoning packet

US Customary - Metric

Instructions

Set out a slow cooker. You can use any size of crock pot between 2 quart and 6 quart.
Cut the American cheese into 1-inch chunks and place the chunks in the crockpot. Add the milk, green chilies, and taco seasoning packet.
Set the slow cooker on LOW for 4+ hours, or on HIGH for 2+ hours. Once all the ingredients have melted together stir well, until smooth. *If the queso is thicker than you like, add another splash of milk and stir until smooth.
Keep the queso on warm until ready to serve.

Video

Notes

For leftovers, make sure the queso dip cools completely before storing in an airtight container in the fridge for 3-4 days.

If you're reheating a large batch, you can either warm it on the stovetop or return it to the slow cooker on low heat, stirring frequently. If you're in the mood for solo snacking and just need a tiny amount, you can reheat it in the microwave (in a microwave-safe bowl) in 30-second increments, stirring in between, until it's nice and melty.

Nutrition