Queso Dip Crockpot

When you’re setting out to make a queso dip in a crockpot, you’ll want to begin by gathering your kitchen essentials: a slow cooker, spatula, and measuring tools.

But there’s more to perfecting this dish…

Kitchen Tools Required

• 1 Crockpot
• 1 Knife
• 1 Cutting Board
• 1 Measuring Cup
• 1 Spoon

Ingredients

• 1 pound Velveeta cheese, cubed
• 1 can (10 ounces) Rotel tomatoes, undrained
• 1 pound ground beef, cooked and drained
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• Pepper to taste

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Queso Dip in a crockpot, you can follow this timeline:

1. Reading & Preparation (10 minutes)
   • Spend about 5 minutes reading through the recipe and gathering all necessary ingredients and equipment.
   • Use the remaining 5 minutes to cube the Velveeta cheese and measure out other ingredients.
2. Initial Setup (5 minutes)
   • Place the cubed Velveeta cheese in the crockpot.
   • Add the Rotel tomatoes, including the liquid, and the cooked and drained ground beef to the crockpot.
   • Pour in the milk and gently stir to combine.
   • Sprinkle in chili powder, cumin, garlic powder, onion powder, salt, and pepper.
3. Cooking (2 hours)
   • Set the crockpot to low heat and let it cook for approximately 2 hours.
   • Stir occasionally to guarantee a smooth consistency and prevent sticking.
4. Final Steps (5 minutes)
   • After 2 hours of cooking, add the shredded cheddar cheese to the crockpot and stir until melted.
   • Allow the queso dip to rest for 5 minutes before serving.
5. Serving & Enjoyment
   • Serve the warm queso dip with tortilla chips and enjoy!

With this timeline, you’ll have the queso dip ready to serve in about 2 hours and 20 minutes, including reading, preparation, cooking, and resting time.

Recipe Instructions

Place the cubed Velveeta cheese in the crockpot.

Add the Rotel tomatoes, including the liquid, into the crockpot.

Incorporate the cooked and drained ground beef into the mixture.

Pour in the milk and stir gently to combine.

Sprinkle in the chili powder, cumin, garlic powder, and onion powder.

Add salt and pepper to taste.

Cover the crockpot and set it to low heat.

Cook on low for 2 hours, stirring occasionally.

After 2 hours, add the shredded cheddar cheese and stir until melted.

Allow the queso dip to rest for 5 minutes before serving.

Serving Tips

• Tortilla Chips: The classic pairing for queso dip, providing a crunchy contrast to the creamy cheese.
• Vegetable Sticks: Serve with carrot, celery, or bell pepper sticks for a crunchy, healthier option.
• Soft Pretzels: Dip warm, soft pretzels into the queso for a salty, doughy treat.
• Loaded Nachos: Pour over a platter of nachos and top with jalapeños, sour cream, and guacamole for a hearty snack.
• Baked Potatoes: Use as a rich and flavorful topping on baked potatoes for an indulgent twist.

Storage

To store queso dip, transfer it to an airtight container and refrigerate for up to 3-4 days.

Reheat gently on the stove or microwave, adding milk if needed to maintain consistency.

Freezing

To freeze queso dip, allow it to cool completely.

Then transfer it to an airtight container.

Label with the date and freeze for up to three months.

Thaw and reheat gently before serving.

Reheating

Reheat queso dip in a microwave-safe dish, covered, in 30-second intervals.

Stir in between each interval.

Alternatively, use a saucepan on low heat.

Stir constantly until warmed through.

Final Thoughts

Queso dip is a beloved appetizer that combines creamy cheese with bold flavors.

This crockpot version is simple to make and perfect for gatherings.

With minimal prep time and a few hours of cooking, you can enjoy a delicious dip that pairs well with tortilla chips.

The addition of spices like chili powder and cumin enhances the taste, while ground beef adds a hearty element.

For those who enjoy a bit of heat, consider adding jalapeños or hot sauce.

Remember to stir occasionally for a smooth consistency.

Serve warm and enjoy the cheesy delight with friends and family.

Frequently Asked Questions

Can I Use a Different Type of Cheese Instead of Velveeta?

Absolutely, you can substitute Velveeta with cheddar or Monterey Jack. Shred your chosen cheese for easier melting. Incorporate gradually, whisking to guarantee smoothness. Adjust milk quantity for consistency. Enhance flavors by adding mustard or Worcestershire sauce.

Are There Vegetarian Alternatives for the Ground Beef?

Replace the ground beef with a plant-based alternative, like textured vegetable protein or crumbled tofu. Sauté in olive oil, season with chili powder, cumin, garlic, and onion powder, then incorporate into the cheese mixture.

How Can I Make the Dip Spicier?

To make it spicier, finely chop jalapeños or habaneros and incorporate them into the mixture. Add cayenne pepper for an extra kick. Stir well to guarantee even heat distribution, allowing flavors to meld during cooking.

What Can I Serve With the Queso Dip Besides Tortilla Chips?

You can serve the queso dip with fresh vegetables like carrot sticks, celery, and bell pepper slices. Use toasted bread slices or pretzel bites for a crunchy alternative. Try pairing with soft pretzels or potato wedges.

How Long Can the Dip Be Kept Warm in the Crockpot?

You can safely keep the dip warm in the crockpot for up to 4 hours on the “warm” setting. Stir occasionally to maintain texture and prevent burning. Make certain the lid remains on to retain moisture and heat.

Queso Dip Crockpot

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Resting Time 5 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Appetizer

Cuisine Mexican

Servings 8

Equipment

• 1 Crockpot
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 Spoon

Ingredients

  

1x2x3x

• 1 pound Velveeta cheese cubed
• 1 can 10 ounces Rotel tomatoes, undrained
• 1 pound ground beef cooked and drained
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• Pepper to taste

Instructions

 

• Place the cubed Velveeta cheese in the crockpot.
• Add the Rotel tomatoes, including the liquid, into the crockpot.
• Incorporate the cooked and drained ground beef into the mixture.
• Pour in the milk and stir gently to combine.
• Sprinkle in the chili powder, cumin, garlic powder, and onion powder.
• Add salt and pepper to taste.
• Cover the crockpot and set it to low heat.
• Cook on low for 2 hours, stirring occasionally.
• After 2 hours, add the shredded cheddar cheese and stir until melted.
• Allow the queso dip to rest for 5 minutes before serving.

Notes

To ensure a smooth consistency, stir the dip occasionally while it cooks in the crockpot. If the dip appears too thick, add a little more milk to reach your desired consistency. For added flavor, consider adding finely chopped jalapeños or a dash of hot sauce. Serve the dip warm with tortilla chips, and enjoy the creamy, cheesy goodness!

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.