Cream Cheese – Cutting the cream cheese into cubes helps it melt faster for a smooth finish. I used regular, but light is also fine. Salsa – I love using my homemade salsa verde here, but for these pictures I used store-bought to make it even easier. Any salsa will do! You can even use fresh salsa, or canned tomatoes with green chilies (a.k.a. Rotel). Shredded Cheese – I went with Monterey Jack cheese, but Colby Jack, queso blanco, cheddar, or pepper jack cheese would work, too.
For the best texture, choose a salsa that isn’t too chunky. If you want the texture extra silky smooth, blitz the queso dip in a blender at the end, or just blend the salsa alone before pouring it into the slow cooker. Drain your salsa if it’s watery. This will prevent your dip from being too runny. Want to make it in a full-size slow cooker? My Crock Pot queso recipe is too small for that, but you can just double or triple the recipe to use a full-size Crock Pot. Simply adjust the number of servings on the recipe card below. Prefer to use your stovetop? Just melt the cheese in a double boiler (a glass or metal bowl fitted over a saucepan with boiling water) and stir often. Want extra heat? You can choose a hotter salsa, or up the spiciness to your taste with hot sauce, cayenne pepper, chili powder, minced jalapenos, or even taco seasoning. Want to make it meaty? Add a cup of cooked ground beef or sausage, or even seasoned taco meat, for a vibe similar to my Rotel dip.
Raw Veggies – I used mini bell peppers when I took these pictures, and they’re perfect for scooping. Celery, cucumber slices, or carrot sticks work great, too. Tortilla Chips – You can grab store-bought, but my homemade tortilla chips taste even better. Top with ground beef, tomatoes, and red onions for epic nachos! Tacos – Try my carne asada or chicken fajitas with this queso. You could also drizzle the cheese sauce over a taco skillet, or swap the shredded cheese in my taco casserole with this creamy slow cooker queso dip for a major upgrade! Fries – Drizzle it over crispy air fryer French fries, or make a loaded version with toppings like crumbled bacon, jalapenos, and green onions. Bowls – Use rice or cauliflower rice as a base, then pile them high with barbacoa, or ground meat, guacamole, fresh tomatoes, cilantro, and queso.
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Tips: Check out my recipe tips above for getting the best texture, adjusting the heat or spices, and alternate methods for the stovetop or a full-size slow cooker. Store: Pop any leftovers in an airtight container and keep in the fridge for 3-5 days. They’ll get firmer in the fridge, but will get melty again when you reheat. I don’t recommend freezing this Crock Pot queso dip — unlike the kinds with processed cheese, the texture will be ruined. Reheat: Just scoop your queso in the Crock Pot again and heat on low until warm. If you’re in a rush, the microwave works, too.
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