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Best Slow Cooker Queso Dip

Best Slow Cooker Queso Dip

Your shortcut to a ridiculously easy, crowd-pleasing appetizer that’s perfect for game nights, parties, or just a cozy evening in. This recipe delivers that irresistible, cheesy goodness with minimal effort.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course: Appetizer
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained undrained
  • 1 (15 ounce) can evaporated milk
  • 1 (16 ounce) block processed cheese (like Velveeta), cut into 1-inch cubes cut into 1-inch cubes
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Optional add-ins
  • 1/4 lb cooked chorizo or ground beef drained
  • 1/4 cup diced white onion
Garnishes
  • 1/4 cup chopped fresh cilantro optional, for garnish
  • 1/4 cup pickled jalapeño slices, chopped optional, for garnish

Equipment

  • Slow Cooker
  • Saucepan for reheating

Method
 

  1. Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking. This step is optional but highly recommended for easier cleanup.
  2. Pour the undrained can of Rotel diced tomatoes and green chilies directly into the slow cooker. Add the entire can of evaporated milk.
    1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained, 1 (15 ounce) can evaporated milk
  3. Place the cubed processed cheese (e.g., Velveeta) into the slow cooker on top of the Rotel and evaporated milk mixture.
    1 (16 ounce) block processed cheese (like Velveeta), cut into 1-inch cubes
  4. Sprinkle in the chili powder, cumin, garlic powder, and onion powder. If you're adding any optional cooked meats like chorizo or ground beef, or diced onion, now is the time to add them to the slow cooker.
    1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 lb cooked chorizo or ground beef, 1/4 cup diced white onion
  5. Gently stir all the ingredients together until they are as evenly distributed as possible. Don't worry if the cheese isn't fully incorporated at this stage; it will melt and blend as it cooks.
  6. Place the lid on the slow cooker and set it to cook on the HIGH setting for 1.5 to 2 hours. Stir occasionally, about every 30-45 minutes, to ensure the cheese melts smoothly and the dip doesn't scorch at the bottom. You’re looking for a smooth, creamy consistency.
  7. The queso is ready when the cheese is completely melted and the dip is heated through and creamy. If it appears too thick, you can stir in a tablespoon or two of milk or cream until it reaches your desired consistency.
  8. Once the Best Slow Cooker Queso Dip is perfectly melted and creamy, turn the slow cooker to the WARM setting. Serve immediately with your favorite tortilla chips, vegetable sticks, or as a topping for nachos, tacos, or loaded baked potatoes. Garnish with chopped fresh cilantro and pickled jalapeños just before serving, if desired.
    1/4 cup chopped fresh cilantro, 1/4 cup pickled jalapeño slices, chopped

Notes

Leftovers can be refrigerated for 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the slow cooker on low.
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