Creamy Crock Pot Velveeta Queso Dip

Growing up, our go-to party snack was always that yellow cheese dip from a jar. Mom would heat it in the microwave, and we’d crowd around with our tortilla chips until the bowl was empty. But it never stayed warm for long, and by the end, we were basically trying to scoop up cold, thick cheese.

That’s why I fell in love with making queso in the crock pot. It’s pretty much impossible to mess up, and it stays warm and creamy for hours. Even better – using Velveeta means you’ll get that smooth, dippable texture every single time. No clumping, no separating, just pure cheesy goodness that keeps everyone coming back for more.

What Kind of Processed Cheese Should I Use?

Velveeta is the go-to choice for queso dip, and for good reason – it melts incredibly smoothly without getting grainy or separating like regular cheese might. While other processed cheese blocks exist at the grocery store, Velveeta’s unique melting properties make it particularly well-suited for this dip. You’ll find Velveeta in the non-refrigerated section of your grocery store, usually near the boxed macaroni and cheese. If you’re buying in advance, there’s no need to refrigerate it until after opening, and it keeps for quite a while in your pantry. Just make sure to cut it into cubes before adding it to your slow cooker – this helps it melt more evenly and quickly.

Options for Substitutions

While this is a super simple recipe, you’ve got some options to switch things up:

• Processed cheese product (Velveeta): If you’re not a fan of Velveeta, you can try using a mix of shredded American cheese and cream cheese (use 16 oz of each). Just note that the texture might be slightly different and it may not melt as smoothly. Make sure to stir more frequently to prevent clumping.
• Diced tomatoes and green chilies (Ro-tel): No Ro-tel? You can make your own by combining 1 can of diced tomatoes with 1 small can of diced green chilies. For a milder dip, use regular diced tomatoes and add a small can of mild green chilies. Want it spicier? Use hot diced green chilies instead.
• Additional options: While not in the original recipe, you can add browned ground beef, cooked chorizo, or black beans to make it more filling. Just make sure any meat is fully cooked before adding it to the crockpot.

Watch Out for These Mistakes While Cooking

The biggest mistake when making queso dip is cooking it at too high a temperature, which can cause the cheese to become grainy and separate – always use your slow cooker’s LOW setting and stir every 30 minutes for the smoothest results. Another common error is lifting the lid too frequently while cooking, which releases necessary heat and moisture, so resist the urge to peek more than needed when stirring. To keep your queso dip from developing an unpleasant film on top, try spraying the surface with a light coating of cooking spray before cooking, and if you notice the dip becoming too thick, simply stir in warm milk a tablespoon at a time until you reach your desired consistency. For the best serving experience, transfer the finished dip to a smaller slow cooker or warming dish set on low, as this will keep it at the perfect dipping temperature without overcooking.

What to Serve With Queso Dip?

Tortilla chips are the classic go-to for queso dip, but there are so many other tasty options to try! I love putting out a variety of dippers like warm soft pretzels, crispy bell pepper slices, carrots, and celery sticks for those who want something fresher. For taco night, you can use this queso as a topping for nachos, burritos, or even drizzled over a taco salad. When I’m hosting game day parties, I like to serve it alongside other snacks like wings, sliders, and guacamole to create the perfect spread.

Storage Instructions

Keep Fresh: Once your queso dip has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll stay good for about 4-5 days. The dip might seem a bit firm when cold, but don’t worry – that’s totally normal!

Make Ahead: You can easily prep this dip a day before your party. Just store it in the crock pot insert (covered) in the fridge, then pop it back in the heating base when you’re ready to serve. Give it a good stir every now and then while reheating.

Warm Up: To bring your queso back to its creamy glory, warm it up in the microwave in 30-second intervals, stirring between each one. You can also pop it back in the slow cooker on low, stirring occasionally until it reaches that perfect dipping consistency. Add a splash of milk if it seems too thick.

Preparation Time	10-15 minutes
Cooking Time	60-120 minutes
Total Time	70-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 60-70 g
• Fat: 130-150 g
• Carbohydrates: 30-40 g

Ingredients

• 1 block (32 ounces) processed cheese product
• 2 cans (10 ounces each) diced tomatoes and green chilies

Step 1: Prepare the Ingredients

Start by chopping the Velveeta cheese into one-inch cubes.

This will help it melt more evenly and quickly.

Place the cubed Velveeta into the slow cooker.

Step 2: Add the Rotel and Cook

Add the can of Rotel (including the liquid) to the slow cooker with the cubed Velveeta.

Stir the ingredients slightly to ensure they are well combined.

Cover the slow cooker with its lid.

Step 3: Melt the Cheese

Set the slow cooker to the ‘High’ setting and cook for 1 to 2 hours.

It’s important to stir the mixture occasionally to help the cheese melt smoothly and prevent it from sticking to the sides.

Keep an eye on the consistency until all the cheese is melted and the mixture is creamy.

Step 4: Keep It Warm and Serve

Once the cheese is fully melted and the dip is smooth, turn the slow cooker down to the ‘Warm’ setting to keep the cheese dip at the perfect temperature for serving.

Serve alongside tortilla chips and enjoy your creamy, cheesy dip!