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–+ servings
slow cooker cheesy queso dip

Crock Pot Queso Dip

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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine Mexican
Servings 10 servings

Equipment

  • 1 slow cooker (3–4 quart)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 wooden spoon or heatproof spatula
  • 1 measuring cup
  • 3 Measuring spoons

Ingredients
  

  • 32 ounce processed cheese block cubed
  • 2 cup shredded pepper jack cheese
  • 1 can diced tomatoes with green chilies 10 ounces; undrained
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/2 pound ground sausage cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon fresh cilantro optional; chopped

Instructions
 

  • Cube the processed cheese block and add it to the slow cooker.
  • Add the shredded pepper jack cheese and diced tomatoes with green chilies to the slow cooker.
  • Stir in the milk, sour cream, cooked sausage, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
  • Cover and cook on LOW for 2 hours, stirring every 30 minutes to help the cheeses melt evenly.
  • Once fully melted and smooth, turn the slow cooker to WARM and let the queso rest for 5 minutes to slightly thicken.
  • Stir in chopped cilantro, if using, and taste to adjust seasoning with additional salt or spices if desired.
  • Serve warm straight from the slow cooker with tortilla chips, vegetables, or warm tortillas.

Notes

For best results, cube the cheese evenly so it melts at the same rate and stir frequently to prevent scorching around the edges of the crock. If the queso seems too thick, whisk in a tablespoon of warm milk at a time until it reaches your desired consistency; if it’s too thin, let it cook uncovered for 10–15 minutes on LOW, stirring often. You can swap sausage for ground beef, chorizo, or omit the meat for a vegetarian version, and adjust heat by choosing mild or hot tomatoes with chilies or adding minced jalapeños. Keep the dip on WARM during serving, stirring occasionally to maintain a smooth texture, and refrigerate leftovers promptly, reheating gently with a splash of milk to loosen.
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