This Slow Cooker Queso is so addicting, you’re not going to be able to stop eating it. Because it’s so easy to make and keep warm in a crock pot, it’s one of our favorite party appetizers!
Scale
Ingredients
- 1 pound Velveeta, cut into small cubes
- 2 cups shredded Mexican blend cheese
- 1 pound yellow American Cheese, cut into small cubes (get it sliced thick from the deli counter)
- 1 pound white American Cheese, cut into small cubes (get it sliced thick from the deli counter)
- 1 can (15.5 ounces) Ro*Tel
- 2 cans (4.5 ounces each) diced green chiles
- 2 cans (12 ounces each) whole evaporated milk
Instructions
- Add all the ingredients to the slow cooker and set on low heat for 45 minutes. Stir and cook another 30-45 minutes until all the cheese is melted.
- Turn the slow cooker to the “keep warm” setting for serving.
- Garnish with chopped cilantro and a squeeze of lime juice (optional).
Recipe Notes
Store: Store leftover dip in an air tight container for up to 5 days in the refrigerator.
Reheat: Reheat in the microwave, stirring often, until warmed through.
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American / Tex-Mex