Go Back
–+ servings
creamy cheese dip recipe

Queso Dip Crockpot

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 5 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8

Equipment

  • 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

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!