Description
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.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 270
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 55mg
