Slow Cooker Queso Dip
This creamy and hearty slow cooker queso dip is perfect for parties, featuring Velveeta cheese, seasoned ground beef, and diced tomatoes with green chiles for bold flavor.
Equipment
- 1 slow cooker for melting and warming the dip
- 1 skillet for browning ground beef
Ingredients
- 16 ounces Velveeta cheese cubed
- 2 cans 10 ounces each diced tomatoes with green chiles, drained
- 1 pound ground beef
- 1 packet taco seasoning
- Water as needed per taco seasoning instructions
- Nonstick cooking spray
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- Brown the ground beef in a skillet over medium heat until fully cooked; drain excess fat.
- Add taco seasoning and water to the cooked beef according to package instructions; cook until liquid evaporates, then remove from heat.
- Combine the seasoned beef, cubed Velveeta cheese, and drained diced tomatoes with green chiles in the slow cooker.
- Stir the mixture well and cook on low heat until the cheese is fully melted, about 1 to 1.5 hours.
- Keep the slow cooker on warm during serving to maintain creamy dip consistency.
- Serve warm with tortilla chips and enjoy.
Notes
- Make ahead: Brown and season meat, refrigerate up to 2 days before use.
- Keep warm setting for serving to maintain smooth texture.
- Use cubed cheese instead of shredded to avoid thick dip.
- Store leftovers in an airtight container up to 4 days in the fridge.
- Freeze for up to 6 months; thaw fully before reheating.
- Reheat in slow cooker on low, stirring every 20 minutes; add milk if needed.