Slow Cooker Queso Dip
A creamy, cheesy dip made in the slow cooker, perfect for game nights and gatherings, featuring Velveeta cheese, diced tomatoes, and customizable ingredients.
Ingredients
Cheese and Dairy
- 16 oz Velveeta cheese Easy to melt and gives that classic queso texture.
- 1 cup shredded cheddar cheese Adds a sharp and earthy flavor.
- 1/2 cup sour cream For creaminess. You can substitute with Greek yogurt for a healthier option.
- 1/2 cup milk This helps achieve the perfect dip consistency. Substitute with your favorite non-dairy milk for a vegan option.
Vegetables and Spices
- 1 can (10 oz) diced tomatoes with green chilies For a bit of tang and heat. Feel free to swap for fresh tomatoes if you prefer.
- 1 tsp garlic powder Fresh garlic can be used for a deeper flavor.
- 1 tsp cumin Adds a hint of smokiness.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp pepper A little kick to enhance the flavors.
Optional Add-ins
- 1/2 lb cooked chorizo or ground beef For those who want a heartier dip.
Instructions
Preparation
- Cube the Velveeta cheese and shred the cheddar. Measure out your diced tomatoes, sour cream, and spices.
Cooking
- Place the cubed Velveeta cheese at the bottom of the slow cooker.
- Pour the can of diced tomatoes (with their juices) over the cheese.
- Sprinkle the shredded cheddar, sour cream, and milk over the mixture and add garlic powder, cumin, salt, and pepper.
- Gently stir to combine the ingredients.
- Cover and cook on low for 2 to 3 hours.
- After cooking, stir the dip to combine and ensure a smooth texture.
- Serve warm with tortilla chips.
Notes
If you have leftovers, let the dip cool down completely before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.