Description
This Slow Cooker Queso Dip is the ultimate party appetizer—creamy, cheesy, and crowd-pleasing with minimal effort. Made with Velveeta, taco-seasoned beef, and diced tomatoes with green chiles, this crockpot dip stays smooth and warm for hours, making it perfect for game days, potlucks, or family movie nights.
Ingredients
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16 oz Velveeta cheese, cubed
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2 cans (10 oz each) diced tomatoes with green chiles, drained
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1 lb ground beef
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1 packet taco seasoning (about 1 oz)
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½ cup water (for seasoning the beef)
Instructions
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Lightly spray the slow cooker with nonstick cooking spray.
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In a skillet over medium heat, cook ground beef for 7–8 minutes until browned. Drain fat.
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Stir in taco seasoning and ½ cup water. Simmer until liquid evaporates.
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Transfer seasoned beef, Velveeta cubes, and drained tomatoes with green chiles into the slow cooker. Mix well.
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Cover and cook on low for 60–90 minutes, stirring occasionally, until cheese is melted and dip is creamy.
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Switch to “warm” to keep queso smooth and dippable.
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Serve hot with tortilla chips, pretzels, or veggies.
Notes
Stir occasionally while cooking for even melting.
Add milk if queso is too thick.
For more heat, mix in jalapeños, chili powder, or hot sauce.
To make vegetarian, swap beef for black beans or plant-based crumbles.
Velveeta doesn’t freeze well; enjoy fresh or refrigerate leftovers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer / Dip
- Method: Slow Cooker
- Cuisine: Tex-Mex / American Party Food