This queso dip is made with minimal effort and maximum flavor. Perfect for game days, parties, or any time you’re craving something indulgent, it stays warm and smooth thanks to the slow cooker. It’s also customizable to fit your heat preference or dietary needs, and you can prep it ahead of time for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground sausage or ground beef
Velveeta cheese
Cream cheese
Diced tomatoes with green chiles (such as Rotel)
Optional: jalapeños, diced onions, garlic powder, chili powder, or hot sauce for extra flavor
Directions
In a skillet over medium heat, brown the sausage or ground beef until fully cooked. Drain any excess grease.
Cut the Velveeta and cream cheese into cubes for easier melting.
Add the cooked meat, cheeses, and diced tomatoes with green chiles to the crock pot.
Stir gently to combine the ingredients.
Cover and cook on low for 2–3 hours, stirring occasionally until everything is fully melted and smooth.
Turn the slow cooker to “warm” and serve the queso dip directly from the crock pot to keep it hot and gooey.
Servings and timing
This recipe yields about 10–12 servings and takes approximately 10 minutes of prep time, with 2–3 hours of cook time in the crock pot.
Variations
Meatless Option: Omit the sausage or beef for a vegetarian version.
Spicy Kick: Add chopped jalapeños, hot sauce, or pepper jack cheese.
Milder Version: Use plain diced tomatoes instead of those with green chiles.
Add Beans: Stir in black beans or pinto beans for extra texture and heartiness.
Swap the Cheese: Replace Velveeta with shredded cheddar and Monterey Jack for a more homemade flavor.
Storage/Reheating
Store leftover queso dip in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals, stirring each time until smooth. Alternatively, reheat in the crock pot on low, stirring occasionally until warmed through. If the dip thickens too much, stir in a splash of milk to loosen it up.
FAQs
What kind of cheese is best for queso dip?
Velveeta is commonly used because it melts smoothly and maintains a creamy texture, but you can substitute with cheddar, Monterey Jack, or a blend of cheeses.
Can I make Crock Pot queso dip ahead of time?
Yes, you can cook it ahead and reheat it in the slow cooker on low when ready to serve.
Is queso dip gluten-free?
Yes, most ingredients in this recipe are naturally gluten-free. Always check labels to be sure.
Can I use ground turkey instead of sausage?
Absolutely. Ground turkey or even chicken can be used as a leaner alternative to sausage.
How do I keep queso dip from getting too thick?
Keep the crock pot on the “warm” setting and stir occasionally. If it thickens too much, add a bit of milk.
Can I freeze queso dip?
It’s not recommended, as dairy-based dips can separate when frozen and reheated.
What can I serve with queso dip?
Tortilla chips, pretzels, veggie sticks, or even use it as a topping for nachos or baked potatoes.
How spicy is this queso dip?
It depends on the type of sausage and tomatoes you use. You can adjust the heat by using mild or spicy ingredients.
Can I double the recipe?
Yes, simply double the ingredients and increase the cook time slightly. Use a larger slow cooker to accommodate.
How long can queso dip stay in the crock pot?
You can keep it in the crock pot on the warm setting for up to 4 hours while serving.
Conclusion
Crock Pot Queso Dip is a must-have recipe for any gathering, offering rich flavor with minimal effort. Its creamy texture, zesty ingredients, and customizable nature make it a hit every time. Whether you’re serving it for game day or a casual get-together, this warm, cheesy dip is sure to disappear fast.
This Crock Pot Queso Dip is a creamy, cheesy Tex-Mex appetizer made with sausage, Velveeta, cream cheese, and diced tomatoes with green chiles. It’s perfect for parties and stays warm and melty in the slow cooker.
Ingredients
1 pound ground sausage or ground beef
1 (16 oz) block Velveeta cheese, cubed
1 (8 oz) block cream cheese, cubed
1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel)
Optional: 1-2 jalapeños, chopped
Optional: 1/4 cup diced onions
Optional: 1/2 tsp garlic powder
Optional: 1/2 tsp chili powder
Optional: Hot sauce, to taste
Instructions
In a skillet over medium heat, brown the sausage or ground beef until fully cooked. Drain excess grease.
Cut the Velveeta and cream cheese into cubes.
Add the cooked meat, cheeses, and diced tomatoes with green chiles to the crock pot.
Stir gently to combine all ingredients.
Cover and cook on low for 2–3 hours, stirring occasionally until the mixture is fully melted and smooth.
Switch the crock pot to the “warm” setting and serve directly from the slow cooker.
Notes
For a vegetarian version, omit the meat.Use hot sauce, jalapeños, or pepper jack for extra heat.Use plain diced tomatoes for a milder dip.Add black or pinto beans for texture and heartiness.Swap Velveeta with shredded cheddar and Monterey Jack for a homemade touch.If the dip thickens, add a splash of milk while reheating.
