3 Comments
This post may contain affiliate links. Please read our disclosure policy.
With just four simple ingredients, this Crockpot Queso Blanco comes together effortlessly. Velveeta Queso Blanco melts into a rich, creamy base, while diced jalapeños and green chiles add just the right amount of heat. The result? A smooth, flavorful dip that tastes just like your favorite Mexican restaurant!
Table of Contents
What makes this cheese dip recipe unique is the use of green chilies and jalapeños. They add both flavor and a little kick that can become quite addicting. This queso dip recipe is perfect to serve on a game day, for a potluck, or to have as a topping for a meal.
Key Ingredients
Queso Blanco Velveeta: This is the main ingredient needed to make delicious white cheese dip. You’ll cut it into cubes before dumping it with the other ingredients. I can only find this at Walmart.
Fire Roasted Green Chiles: The flavor of these green chilies adds a smoke-like taste to the dip that is absolutely delicious.
Jarred Jalapenos: Using canned jalapenos adds a mild flavor of jalapenos since they are brined and that takes off much of the heat. We even add some of the liquid for even more kick.
Milk: Adding milk helps liquefy the Velveeta cheese to make it a creamier texture.
Variations
This recipe is perfect as is, but here are my recommended alterations.
- If you want more heat, use freshly minced jalapenos, 1-2 of them.
- Additional add-ins that pair well are Rotel tomatoes, hot sauce, ground hamburger or chorizo, chopped cilantro, or black beans. Though, most things you add will make the dip not so white anymore.
- Regular orange Velveeta can be used if you can’t find the white (it can be hard to find!).
How to make Crockpot Queso
Step One – Cut the queso blanco cheese into cubes.
Step Two – Add milk, cubed cheese, and all other ingredients into the slow cooker.
Step Three – Cover and cook on HIGH for 1.5-2 hours. Stirring occasionally.
Step Four – Once fully smooth and melted, place the temperature on the warm setting so your guests can enjoy the homemade queso dip.
My Serving Tips
Here is how I like to serve this decadent crockpot queso, it’s such a crowd pleaser.
- Serve with a basket of corn tortilla chips, if you are feeding a large crowd, grab two bags!
- Toppings for the tip that are great are black olives, jarred jalapenos or pico de Gallo salsa.
- Consider serving this dip as a topping for enchiladas, burritos, tacos, chimichangas, or your other favorite Mexican meal. This queso is especially good on steak dishes. We love this as an option in a nacho bar as well.
Recipe FAQs
Queso Blanco is Spanish for white cheese. Although there are several different types of white cheese, you can easily make queso blanco with a large block of white Velveeta cheese like we do in this recipe, I find this cheese easily at Walmart.
This doesn’t have a very long cook time; I recommend making it fresh for your party.
Store in an airtight container for up to 3 days. Keep it in the fridge as it does not freeze or defrost well. To reheat, place the dip in the microwave for 30-second increments and stir occasionally. Repeat until smooth.
No, I do not recommend using that kind for this recipe. This recipe is so great because Velveeta melts so incredibly well, so it is extra smooth and doesn’t separate or clump.
More Slow Cooker Dip Recipes
Get ready for the ultimate lineup of cheesy, crowd-pleasing dips!
- From creamy Slow Cooker Queso Verde to classic Rotel Dip, these slow cooker recipes are perfect for game day, parties, or anytime you’re craving a warm, melty snack with minimal effort.
- Try Restaurant-Style Queso or Crockpot Nacho Cheese for that rich, smooth texture everyone loves—because who can resist a good cheese dip?
- For something a little more elevated, Slow Cooker Cheese Fondue and Spinach Queso Dip bring gourmet flavor without the hassle.
- And don’t forget Slow Cooker Salsa and Artichoke Dip—whether you’re scooping with chips or spreading onto a toasted baguette, these fresh and bold dips are always a hit!
Slow Cooker Queso Blanco Recipe
How to Video
Ingredients
- 32 oz. Velveeta Queso Blanco, cubed
- 1 cup milk
- ¼ cup jarred jalapenos, finely chopped
- 2 Tbsp. jalapeno juice from above jalapeno jar
- 7 oz. fire-roasted green chiles, do not drain
Instructions
- Place all the ingredients in the crockpot on HIGH for 2 hours. Stirring occasionally
- Once fully smooth and melted, place it on warm so your guests can enjoy.
Sarah’s Notes
- Store in an airtight container for up to 3 days. Keep it in the fridge as it does not freeze or defrost well. To reheat, place the dip in the microwave for 30-second increments and stir occasionally. Repeat until smooth.
- This recipe can be doubled in a 6-quart slow cooker.
- If you want more heat, add in more jalapenos or cayenne pepper.
- Additional add-ins that pair well are Rotel tomatoes, hot sauce, ground hamburger or chorizo, chopped cilantro, or black beans. Though, most things you add will make the dip not so white anymore.
- Regular orange Velveeta can be used if you can’t find the white (it can be hard to find!).
- Serve with a basket of corn tortilla chips, if you are feeding a large crowd, grab two bags!
- Toppings for the tip that are great are black olives, jarred jalapenos or pico de Gallo salsa.
- Consider serving this dip as a topping for enchiladas, burritos, tacos, chimichangas, or your other favorite Mexican meal. This queso is especially good on steak dishes. We love this as an option in a nacho bar as well.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi! This queso looks delicious! I’m gathering the ingredients to make it and was wondering if the milk you use n this is whole milk? And for the fire roasted green chiles, do you use mild or hot? Thanks so much!
Can I make this recipe without chili peppers and jalapenos? I don’t like really hot food.. Could I just add rotel tomatoes with peppers
If you can find mild rotel that would work. Fire roasted green chiles and jarred jalapenos aren’t as hot as regular rotel.