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Slow Cooker Queso Dip

A warm, cheesy dip perfect for gatherings, made effortlessly in a slow cooker.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Cheesy, Dip, Slow Cooker
Servings: 8 servings

Ingredients

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium jalapeño, seeded and finely diced
  • 1 large tomato, seeded and diced
  • to taste salt
  • 4 ounces canned diced green chiles, drained
  • 3 cups Colby Jack cheese, shredded
  • 8 ounces cream cheese, cubed
  • ½ cup 2% milk plus more as needed
  • Tortilla chips for serving

Instructions

  • Step 1: In a skillet over medium heat, heat the vegetable oil. Add the diced yellow onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant. Remove from heat.
  • Step 2: Transfer the sautéed mixture to your slow cooker. Add the diced tomato, drained green chiles, and a pinch of salt. Stir well to combine all the fresh ingredients.
  • Step 3: Add the shredded Colby Jack cheese, cubed cream cheese, and ½ cup of milk to the slow cooker. Gently stir everything together, ensuring that the cheeses are evenly distributed among the other ingredients.
  • Step 4: Cover the slow cooker and set it to low heat. Allow the dip to cook for about 2 hours, stirring occasionally.
  • Step 5: After 2 hours, check the consistency of your queso dip. If it’s too thick, stir in more milk, a tablespoon at a time, until you reach your desired creaminess.
  • Step 6: Serve hot with tortilla chips. Garnish with extra jalapeños or diced tomatoes if desired.

Equipment

  • Slow Cooker
  • Skillet

Notes

For extra flavor, try adding spices such as cumin or chili powder. Use freshly shredded cheese for a smoother dip.