a bowl of creamy yellow queso dip garnished with diced red tomatoes and fresh green cilantro

Easy CrockPot Mexican Queso Dip Recipe (optional beef)

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This rich and velvety homemade Mexican queso dip recipe brings together the best parts of classic Tex-Mex cheese dips using simple ingredients and slow cooker ease.

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Inspired by the crave-worthy queso served in Mexican restaurants—especially those throughout Texas.

This delicious recipe starts with a flavorful base of melted cheese, diced green chiles, and smooth cream cheese for the perfect consistency every single time.

Is queso dip really Mexican?

No is the short answer. It’s an American invention rooted in Texas but inspired by Mexican ingredients.

While today’s queso dip recipes often use real cheese and fresher mix-ins, the origins of this dish can be traced back to early Tex-Mex restaurants that simply melted Velveeta cheese with a can of Rotel diced tomatoes and chilies.

Over time, the recipe evolved into the queso blanco served with tortilla chips at your favorite Mexican restaurant, featuring white American cheese, pepper jack cheese, and even part Monterey Jack for a velvety texture that grocery stores now stock everywhere.

This version is slow-cooked low and gentle for a perfectly smooth cheese sauce—ideal for game day, parties, taco night, or anytime you need a perfect appetizer that becomes a huge hit every single time.

The slow cooker method keeps the cheese melts gradual and prevents scorching, but if you prefer a stovetop option, a double boiler over low heat works beautifully. You can even add ground beef for a heartier queso dip recipe reminiscent of a loaded taco bowl.

It’s optional but highly recommended the next time you want a little extra protein or spice.

Slow Cooker Tex-Mex Queso Dip Recipe

Ingredients

  • 1 pound white American cheese, cubed (from the deli section of your local grocery store)
  • 1 cup shredded cheese (part Monterey Jack or pepper jack cheese)
  • 1 cup extra-sharp cheddar for a bold, real cheese flavor
  • 1 (4 oz) can green chiles or fresh minced green chilies
  • 4 ounces cream cheese, cubed
  • 1/2 cup sour cream
  • 1 cup milk or half-and-half, more as needed for thinning
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup diced jalapeños (optional for medium heat)
  • Optional: 1/2 to 1 pound cooked ground beef
  • Tortilla chips, corn chips, or veggies for serving

Instructions

  1. Prep Your Slow Cooker: Lightly grease the insert of your slow cooker or spray with nonstick spray. Or use one of these handy disposable Crock-Pot liners from Amazon for easy clean-up! Set it to low heat so it begins warming as you prep the queso ingredients.
  2. Build the Flavorful Base: Add the butter to the slow cooker and allow it to melt. This step helps the cheese blend smoothly. Pour in the garlic powder, onion powder, cumin, and black pepper. Stir slightly. The spices bloom gently and give the cheese dip a richer, more layered flavor than you’ll find at grocery stores or in basic queso ingredients lists.
  3. Add the Cheeses: Place the cubed white American cheese, shredded pepper jack cheese, extra-sharp cheddar, and cream cheese into the slow cooker. These cheeses combine to create a velvety texture and smooth melt that rivals the best queso served at your favorite Mexican restaurant.
  4. Mix in the Chiles and Dairy: Add the green chiles, sour cream, and milk. If you like a medium heat level, stir in the diced jalapeños as well. The combination of green chilies and creamy dairy helps balance the spice while keeping the queso blanco rich and luxurious.
  5. Slow Cook to Perfection: Cover and cook on low heat for 1½ to 2 hours, stirring every 20–30 minutes. The gradual heating ensures melted cheese without scorching, giving you a smooth and silky cheese sauce. Add additional milk as needed to maintain perfect consistency.
  6. Optional Ground Beef Add-In: If adding ground beef, brown it in a large skillet over medium-high heat until fully cooked. Drain excess fat and stir it into the queso once all the cheese melts completely. This variation transforms your homemade dip into a heartier taco-style queso that’s perfect for topping a taco bowl or serving with tortilla chips.
  7. Stovetop Double Boiler Option: Don’t want to use a slow cooker? Melt butter in the top of a double boiler over a gentle simmer, then add the cheeses and dairy. Warm slowly, stirring often until the cheese melts smoothly. Keep the heat low to avoid separating the cheese sauce.
  8. Serve and Enjoy: Spoon the queso blanco into a warm serving bowl or keep it on low heat in the slow cooker for serving. Pair it with tortilla chips, corn chips, soft pretzels, or pour it over nachos or baked potatoes. This easy queso dip is guaranteed to be a huge hit at any gathering.
  9. Store Leftovers: Transfer leftover cheese dip to an airtight container and refrigerate for up to 4 days. Reheat gently over low heat or in the microwave, adding a splash of milk if needed.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 1.5–2 hours (slow cooker)
  • Total Time: 1 hour 45 minutes–2 hours 10 minutes

Nutrition Information

  • Servings: 8 servings
  • Calories: 260 kcal
  • Fat: 20 g
  • Protein: 11 g
  • Carbohydrates: 5 g

This recipe is part of my 79 Super Bowl Party Food Ideas and Recipes. Just click that link to see all the amazing options!

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Jeff Campbell
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