6 Comments
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Restaurant Style Queso is a creamy, gooey goodness made with layers of melted cheese, spicy peppers, and zesty flavors. And when it comes to queso, nothing quite beats the benefit of a restaurant-style recipe made right in your own kitchen. It’s the perfect addition to any Tex-Mex meal or gathering, and once you try it, you’ll want to keep it on hand for every occasion.
Speaking of cheesy dips… have you tried my Slow Cooker Jalapeno Popper Dip or Slow Cooker Queso Spinach Dip yet?
Table of Contents
Can I make restaurant style queso at home?
Absolutely! Using a slow cooker, or crock pot, to whip up a batch of this cheesy goodness has numerous benefits. First off, it’s incredibly convenient. You can simply toss all the ingredients in, set it, and forget it. No need to stand over a hot stove stirring constantly. This makes it ideal for busy cooks or those hosting gatherings where they have a million other things to attend to.
Plus, the slow cooking process allows the flavors of the cheese dip to bind together beautifully, resulting in a rich and velvety dip that’s bursting with cheesy goodness. And the best part? This queso recipe is incredibly versatile.
Serve it up as a crowd-pleasing appetizer, alongside a spread of tortilla chips, or use it to smother your favorite Tex-Mex dishes. It’s perfect for game days, movie nights, or anytime you’re craving a taste of your favorite Mexican restaurant at home.
Recipe Ingredients
- Sliced white American cheese: Please note that this is from the deli section of the store, not Kraft singles. It has a creamy and mild taste.
- Pepper-jack cheese slices: You’ll need two 8-oz. packages from the cheese section in the store. This cheese adds a kick of heat and extra flavor to the mix.
- Whole Milk: Ensures a rich and creamy consistency for your queso dip.
Step-by-Step Directions
Step One – Add the cheese slices to the slow cooker.
Step Two – Pour over the milk.
Step Three – Cook on HIGH for 2 hours, stirring occasionally. The cheese sauce is done when the cheese sauce is silky smooth, and has no cheese stretch to it. Serve the melted cheese dip with chips and enjoy!
How to Serve
- Nothing beats the timeless combo of warm Mexican cheese dip and crispy tortilla chips. Serve up a bowl alongside a platter of your favorite chips for dipping.
- Take your nacho game to the next level by drizzling this queso over a mountain of tortilla chips, then topping with your favorite fixings like diced tomatoes, green onions, green chiles, and pickled jalapeños.
- Spread a generous layer of queso between two tortillas, then cook until golden and crispy for the ultimate cheesy quesadilla experience.
- Elevate your taco game by spooning a dollop of white cheese dip onto your favorite tacos for an extra burst of flavor.
Recipe FAQs
Absolutely! Feel free to experiment with different cheese blends to find your perfect combination like Monterey Jack, white American cheese, etc. Just be sure to choose cheeses that melt well for the creamiest results.
Transfer any leftover queso to an airtight container and refrigerate for up to 3-4 days. To reheat, simply microwave in 30-second intervals, stirring occasionally, until warmed through.
While you can freeze queso, the texture may change slightly upon thawing. To freeze, transfer the dip to a freezer-safe container and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Tik Tok, and YouTube.
Restaurant Style Queso
Ingredients
- 1 lb. sliced white American cheese, (this is from the deli section of the store, not kraft singles)
- 1 lb. pepper-jack cheese slices, (two 8 oz. packages from cheese section in the store)
- 3½ cups whole milk
For serving
- tortilla chips
Instructions
- Add the cheese slices to the slow cooker. Pour over the milk.
- Cook on HIGH for 2 hours, stirring occasionally. You know the cheese sauce is done when the cheese sauce is silky smooth, and has no cheese stretch to it. The cheese sauce needs to be hot to get to this point.
- Serve with chips and enjoy!
Sarah’s Notes
- Nutritional values do not include chips.
- The spice level can easily be adjusted up by adding fresh diced jalapenos.
- Transfer any leftover queso to an airtight container and refrigerate for up to 3-4 days. To reheat, simply microwave in 30-second intervals, stirring occasionally, until warmed through.
- While you can freeze queso, the texture may change slightly upon thawing. To freeze, transfer the dip to a freezer-safe container and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Could you double this recipe? Sounds delicious!
Yes, you will want to use a 6 quart crockpot for sure.
If you want mild go with Monterey Jack
Sounds delicious! Can you recommend any other cheeses besides pepper jack?
I’m anxious to make this dip! A bit confused – No matter what size servings you are making, they all call for 2 8 oz
pkgs of pepper jack cheese. Please advise!
That part that says 8 ounces is the notes of the ingredients and it won’t change when you change the servings.