Slow cooker queso dip is the perfect dip for any party. At game-day gatherings, this creamy, cheesy dip tends to disappear before halftime—and you might want to make a double batch for holiday parties!
What I love most about this recipe is that you can toss everything in the slow cooker, hit start, and enjoy watching the game instead of being stuck in the kitchen. It’s the kind of dish that makes people hover around the snack table, taking “just one more scoop” until the whole batch is suddenly gone.
This queso is a copycat recipe, just like Chili’s queso, with a rich, cheesy flavor and silky-smooth texture. The slow cooking process lets all the ingredients—the cheese, the chili, the spices—blend together perfectly.
And unlike some queso dips that turn into rubber the moment they cool, this one stays wonderfully dippable thanks to the low-and-slow cooking method. If you’ve avoided serving homemade queso because of memories of grainy, separated cheese dips, this recipe changes all that!
The slow cooker keeps it at the perfect temperature while you socialize with your guests. Whether you’re hosting a Super Bowl party or need an easy holiday appetizer, this queso dip captures the flavors of your favorite restaurant right in your kitchen.
In this article, I’ll cover the ingredients that make this queso so special and share tips for serving it up. Let me show you how to make this cheesy, gooey dip that’ll have everyone asking for the recipe.
Looking for more delicious game day favorites? Try air fryer fried okra, air fryer doritos, or bacon wrapped little smokies.
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Processed cheese: Velveeta melts beautifully, giving you that creamy texture we all love in queso. You can try other processed cheeses, but I can’t promise the same ooey-gooey effect.
- No bean chili: No bean chili keeps the queso smooth and creamy.
- Milk
- Lime
- Seasoning: Cayenne pepper, smoked paprika, salt, chili powder, cumin. Adjust the spices based on your family’s heat tolerance.
- Scallions: Optional
🥣How to Make Slow Cooker Queso Dip
- Start by cutting your processed cheese into cubes. This helps it melt evenly.
- Juice the lime.
- Toss the cubed cheese, no-bean chili, milk, lime juice, and all those tasty spices into your slow cooker. Stir gently to mix everything.
- Cover the slow cooker and set it to low. Let it cook for 2-3 hours, stirring occasionally.
- Once the cheese is fully melted and the queso is hot, it’s time to dig in!
🍴Serving Ideas
This Slow-Cooker Queso Dip is a family favorite. It’s perfect for game day, movie night, or just a cozy evening at home. Once you try this recipe, you’ll never want to go back to store-bought queso dip again.
I like to garnish the queso with fresh chopped green onions and extra lime wedges. Cilantro is another great option. You can also add diced tomatoes or jalapeños for some extra flavor and color.
When it comes to dipping, you can’t go wrong with pairing tortilla chips with queso. Set a big bowl of chips next to your slow cooker and watch them disappear.
For a healthier twist, serve your queso with an assortment of fresh veggies like bell peppers, carrots, and celery. This way, you can sneak in some extra nutrients while still enjoying that creamy dip.
Or drizzle this queso over tacos or burritos for an instant upgrade. I love serving it alongside taco night; it takes the meal to a new level with melty cheese cascading over your favorite fillings!
It is also good for nachos. Layer tortilla chips with seasoned ground beef or shredded chicken, then drizzle with queso for a plate of nachos that will have everyone asking for seconds.
If you are looking for more cheesy recipes try this smoked cream cheese!
💭How to Store
Store leftover queso in an airtight container. It will keep in the refrigerator for up to 4 days.
When you’re ready to enjoy your leftover queso, simply reheat it in the microwave or on the stovetop. If it’s too thick after being stored, add a splash of milk to restore its creamy consistency.
⭐Tips
Be sure to check out the step by step instructions
- Cube your Velveeta cheese into small pieces before adding it to the slow cooker. This helps it melt faster and have a smoother consistency.
- Stir your queso every now and then while it’s cooking. Stirring helps combine all the flavors and prevents the mixture from sticking to the bottom of the slow cooker.
- If you’re cooking for kids or anyone sensitive to heat, start with less cayenne pepper and chili powder. You can always add more later, but taking the heat out is tough once it’s in there.
- If you’re worried about cleanup, using a slow cooker liner can save you a lot of scrubbing later. Just toss the liner when you’re done, and your slow cooker stays spotless!
- Queso is best served warm and gooey. If you’re serving it at a party, you can keep the slow cooker on a warm setting to maintain that perfect temperature throughout the event.
- If you want a more natural cheese option, you can combine shredded cheeses like cheddar, Monterey Jack, and cream cheese. Just keep in mind that the melting properties may differ, so the result may not be as smooth.
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Slow Cooker Queso Dip Recipe
Ingredients
- 16 ounce processed cheese like Velveeta
- 15 ounce can no bean chili
- 1 cup milk
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons smoked paprika
- ½ teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 lime or 2 tablespoons lime juice
- Scallions optional for garnish
Instructions
- Cube up your cheese. Juice the lime.16 ounce processed cheese, 1 lime
- Add everything to the slow cooker and stir gently.15 ounce can no bean chili, 1 cup milk, ½ teaspoon cayenne pepper, 1 ½ teaspoons smoked paprika, ½ teaspoon salt, 1 tablespoon chili powder, 2 teaspoons cumin
- Cover and cook on low for 2-3 hours, stirring to make sure everything melts.
- Once the cheese is all melted and the queso is hot, serve.
- Garnish with scallions and extra lime wedges.Scallions
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Nutrition Information
Nutrition facts are estimates.
