If Mexican white queso dip and jalapeño cream cheese dip had a baby, this crock pot queso would be it!
It has two kinds of cheeses for extra melty, creamy goodness.
Plus, it’s cooked in the crock pot for optimal party ease. This would be a big hit at any upcoming party or even for gameday munchies!
No need to add a bunch of ingredients for flavor when salsa verde does the trick!
Use your favorite salsa brand (or homemade) and choose the heat level which suits your taste buds.
Tip: try one level spicier than you normally choose since the cheese takes the heat down a notch.
To start, cut the cheese into small cubes. They’ll melt easier this way.
I use white American cheese since it melts beautifully without being clumpy or separating.
You can find American cheese at the deli counter and buy a whole chunk of it.
Add all the ingredients to a slow cooker and cook on high heat until melted, about 1 1/2 to 2 hours.
I’ve never cooked this crock pot queso on low, but cooking times usually double when using the low temperature setting.
As always, times vary based on your slow cooker’s make, model and size.
I love having a small pot that I can use just for dips and side dishes!
You’ll need to stir this occasionally to incorporate everything. I recommend using a silicone whisk so you don’t scratch the enamel of the crock.
Serve with tortilla chips, or pour it over everything like my husband does.
From meat to veggies to fried tacos dorados he says there’s nothing crock pot queso dip doesn’t improve!
Crock Pot Queso Recipe
- 12 White American Cheese
- 8 Cream Cheese
- 1 Salsa Verde
- 0.75 Milk
- 0.25 Cumin
- 0.25 Garlic Powder
- Chips for dipping
- Cut the cheeses into small cubes.
- Add the cheeses, salsa, milk and spices to a small (2.5 quarts) crock pot.
- Cook on high for 2 hours or until melted, stirring halfway through.
- Add additional milk to thin, if needed.