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Slow Cooker Queso Dip

This Slow Cooker Queso Dip is creamy, cheesy, and loaded with seasoned ground beef and diced tomatoes with green chiles. Made with just a few simple ingredients, it is an easy party dip that stays warm and dippable right in the Crockpot.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course: Appetizer, Dip, Snack
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Queso Dip
  • 16 ounces Velveeta cheese cut into cubes
  • 2 10-ounce cans diced tomatoes with green chiles drained
  • 1 pound ground beef
  • 1 packet taco seasoning
  • water use the amount called for on the taco seasoning packet
For the Slow Cooker
  • nonstick cooking spray as needed
For Serving
  • tortilla chips for serving

Equipment

  • Slow cooker or crockpot
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cup

Method
 

Prepare the Slow Cooker
  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
Cook the Ground Beef
  1. Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked.
  2. Drain the excess grease from the cooked beef.
  3. Add the taco seasoning and the amount of water specified on the seasoning packet. Stir well and cook until the liquid has evaporated.
  4. Remove the seasoned beef from the heat.
Assemble the Queso
  1. Add the seasoned ground beef, cubed Velveeta, and drained diced tomatoes with green chiles to the prepared slow cooker.
  2. Stir until the ingredients are evenly distributed.
Slow Cook
  1. Cover and cook on LOW for 1 hour to 1 hour 30 minutes, stirring occasionally if needed, until the cheese is completely melted and the dip is hot and creamy.
Serve
  1. Once completely melted, stir the queso until smooth and well combined.
  2. Set the slow cooker to WARM while serving to keep the queso creamy and dippable.
  3. Serve warm with tortilla chips.

Notes

  • Yield: The original recipe does not specify the number of servings, so the servings field has been left blank.
  • Cooking time: Cook the queso on LOW for 1 hour to 1 hour 30 minutes, or until the cheese is completely melted.
  • Make ahead: Brown and season the ground beef ahead of time and refrigerate it for a day or two. About 1 1/2 hours before serving, combine the ingredients in the slow cooker and heat as directed.
  • Keep it warm: Once melted, switch the slow cooker to the WARM setting to keep the queso creamy and easy to dip.
  • Cheese: Velveeta melts especially smoothly. If substituting another cheese, cube cheese from a block rather than using pre-shredded cheese, which can contain anti-caking ingredients that may make the dip thicker.
  • Consistency: If the queso becomes too thick, stir in a small splash of milk or half-and-half until it reaches your preferred consistency.
  • Storage: Transfer cooled leftover queso to an airtight container and refrigerate for about 3–4 days.
  • Freezing: Freeze cooled queso in a freezer-safe container for up to 6 months. Thaw completely in the refrigerator before reheating. The texture may change slightly after freezing.
  • Reheating: Reheat in the slow cooker on LOW, stirring approximately every 20 minutes. Add a splash of milk or half-and-half if needed.