Crockpot Cheese Dip (Queso with Beef)
This foolproof Crockpot Cheese Dip is the ultimate stress-free party appetizer. Made with slowly melted cheese, savory ground beef or chorizo, and zesty tomatoes with green chilies, it stays perfectly smooth and creamy for hours. Thanks to the gentle heat of the slow cooker, this queso never breaks, making it ideal for potlucks, game days, and easy family snack nights.
Equipment
- 6-quart Slow Cooker / Crockpot
- Large Skillet
- Silicone spatula
- Knife
- Cutting Board
Ingredients
- 1 lb 450 g Velveeta or processed cheese, cubed
- 1 can 10 oz Rotel diced tomatoes and green chilies (undrained)
- ½ lb 225 g cooked ground beef or chorizo, drained
- ¼ cup 60 ml whole milk, optional (for thinning)
Instructions
- Brown the Meat:
- In a skillet over medium heat, cook the ground beef or chorizo until fully browned. Break it into small crumbles and drain excess grease thoroughly.
- Assemble the Dip:
- Add the cubed cheese, undrained Rotel, and cooked meat to the slow cooker. Stir briefly to distribute ingredients.
- Slow Melt:
- Cover and cook on LOW for 2 hours, stirring once halfway through, until the cheese is completely melted and glossy.
- Serve:
- Once fully melted, switch the slow cooker to WARM. Stir well and serve directly from the pot with tortilla chips.
- Adjust Consistency (Optional):
- If the dip becomes too thick, stir in warm milk one tablespoon at a time until desired consistency is reached.
Notes
- Lightly spray the inside of the slow cooker with non-stick spray to prevent sticking.
- If the dip thickens after sitting on “Warm,” add a splash of warm milk or pickled jalapeño juice to revive the texture.
- Cube cheese evenly for faster, smoother melting.