Description
A rich, creamy queso dip made effortlessly in the slow cooker, perfect for parties, game days, and casual gatherings.
Ingredients
Scale
- 16 oz (450 g) processed melting cheese, cubed
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (240 ml) whole milk
- 10 oz (285 g) diced tomatoes with green chilies, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- Salt to taste
Instructions
- Add the cubed melting cheese, shredded cheddar cheese, and milk to the crockpot.
- Sprinkle in the garlic powder, onion powder, cumin, paprika, and a pinch of salt.
- Add the drained diced tomatoes with green chilies.
- Cover and cook on low heat for 1½ to 2 hours, stirring every 20–30 minutes until fully melted and smooth.
- Once creamy, switch the crockpot to the warm setting and serve immediately with tortilla chips or your favorite dippers.
Notes
- Stir occasionally to prevent sticking and ensure smooth melting.
- Add 1–2 tablespoons of milk if the dip becomes too thick.
- Keep on the warm setting for serving to maintain the perfect consistency.
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- Prep Time: 10 minutes
- Cook Time: 2 hours