Description
This Crockpot Queso recipe is a deliciously creamy and cheesy dip made with a blend of fire-roasted tomatoes, multiple types of American and Mexican cheeses, fresh jalapenos, and spices. Slow-cooked in a crockpot, the dip offers warm, melty, and perfectly seasoned queso suitable for serving at parties or game days alongside chips, vegetables, or crackers.
Ingredients
Scale
Cheese and Dairy
- 1 pound white American block-style cheese (cubed)
- 1 pound yellow American block-style cheese (cubed)
- 1 pound Velveeta Queso Blanco cheese (cubed)
- 7 ounces Supremo Mexican Blend cheese (shredded)
- 24 ounces whole fat evaporated milk (or unsweetened condensed milk)
- 1 whole lime (juiced)
Vegetables and Herbs
- 30 ounces fire-roasted diced tomatoes with green chiles (such as Rotel or chunky salsa)
- ½ bunch fresh cilantro (chopped)
- 2 jalapeno peppers (seeded & ribs removed, diced)
- ½ yellow onion (diced)
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chili powder (optional)
Instructions
- Prepare the Crockpot: Spray a large crockpot with nonstick cooking spray and set the temperature to high to get it ready for melting the cheeses.
- Mix Base Ingredients: Add the fire-roasted tomatoes, evaporated milk, lime juice, all cubed and shredded cheeses, and chopped cilantro into the crockpot bowl. Mix these ingredients together to begin forming the queso base.
- Cover the Crockpot: Place the lid on the crockpot to keep heat in as the mixture starts to warm up.
- Sauté Vegetables: Heat olive oil in a medium skillet over medium heat. Add the diced onion and seeded jalapenos, sautéing until tender and translucent, about 3 to 4 minutes.
- Season Vegetables: Stir in the ground cumin, crushed red pepper flakes, and optional chili powder into the skillet. Cook while stirring continuously for another 30 seconds to release the spices’ aromas.
- Combine with Cheese Mixture: Transfer the sautéed and seasoned vegetables into the crockpot with the cheese mixture. Stir thoroughly to integrate all the flavors.
- Melt the Cheese: Replace the crockpot lid, leaving it slightly ajar for moisture to escape. Stir the queso several times over the next 30 minutes until all the cheeses are completely melted and the dip is smooth.
- Keep Warm: Lower the crockpot temperature to warm. Stir the queso every 15 to 20 minutes to prevent sticking, adding a splash of evaporated milk if it thickens too much during this warming phase.
- Serve: Once fully melted, serve the warm queso dip immediately with your choice of chips, vegetables, or crackers for dipping.
Notes
- Use whole fat evaporated milk for a creamier texture; unsweetened condensed milk is an alternative but may slightly alter the taste.
- Adjust the amount of jalapeno peppers and crushed red pepper flakes to control the spice level according to your preference.
- Stirring frequently helps prevent the cheese from burning or sticking to the crockpot walls.
- If the queso becomes too thick while warming, add evaporated milk in small increments to reach your preferred consistency.
- For a smokier flavor, you can substitute fire-roasted tomatoes with your favorite spicy salsa.
