Make an entire pot of slow cooker queso verde for your next party! Filled with white cheese, green salsa, and jalapenos, it tastes just like restaurant queso.
What is Queso Verde?
It’s a cheese dip with white cheese mixed with green salsa and jalapenos. It’s often the type of dip you find at Mexican restaurants. Use your crockpot to make the easiest queso verde ever!
I order queso dip at every Mexican restaurant I find and get a little upset when it isn’t offered. This recipe makes a huge batch, so invite all your friends over!
Velveeta Cheese – If you can find white Velveeta cheese, it works best for this recipe, though the yellow will work fine if that is all you can find. I find the white Velveeta cheese at Walmart. The white cheese mimics Monterey Jack cheese, often used in homemade queso.
Salsa Verde – This is a green salsa made from tomatillos, onions, and peppers. I use Herdez salsa verde for this recipe; it has an excellent consistency.
Sour Cream – Makes the salsa verde queso creamy and less thick. You can use cream cheese instead but add a 1/2 cup more milk.
Milk – When I make cheese dip with Velveeta, I’m not too fond of it thick. I like to add a good amount of milk in addition to the salsa and sour cream.
Jalapenos – This adds spiciness and jalapeno flavor to the dish.
Step by Step Directions
Step One – Cube the Velveeta cheese and add it to your crockpot. Add the salsa, sour cream, milk, and diced jalapeno.
Step Two – Stir just enough to coat the cubes in the salsa and sour cream.
Step Three – Cook on HIGH for 2.5 hours or until smooth and hot. Stir occasionally. Serve and enjoy!
How to serve:
Tortilla Chips – Of course, the natural thing to serve verde queso is with corn tortilla chips! That’s all you need to start a party.
Use in meals – Use the queso dip on top of tacos, inside burritos, or make a large tray of nachos to share with your family.
Toppings – If you want to jazz this recipe up, serve with chopped cilantro, and cubed avocado along with your chips.
If you can’t find a green salsa, a red salsa with plenty of hatch chiles will work great. I find hatch salsa in the refrigerated section of the store.
Use canned fire-roasted green chiles instead of jalapenos for a mild queso verde dip.
This doesn’t freeze well, but you can place it in the fridge for up to a week. You will need to add a touch of milk when reheating.
The best way is on the stove in a small saucepan. Heat on medium heat and stir often. Add milk if it’s too thick. Or you can heat a small amount at a time in the microwave until it’s completely melted. You can also use the leftover chicken to make slow cooker queso chicken.
This queso dip recipe would be great to bring to a potluck or for football season during game day! It will disappear in a hurry and is absolutely delicious! I made my usual homemade corn chips to serve with this dip, SOO delicious. Be sure to save this recipe for later, it will be great for your next party.
Slow Cooker Queso Verde
- 2 lbs. white Velveeta Cheese (I find this at Walmart)
- 1 cup milk
- 16 oz. jar salsa verde
- 16 oz. sour cream (can use cream cheese, but use a 1/2 cup more milk)
- 2 jalapenos minced
- Cut the Velveeta cheese into cubes. Add the velveeta and remaining ingredients to the slow cooker.
- Cover and cook on HIGH for 2.5 hours, stirring occasionally.
- Serve with chips and enjoy!
How to Video:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.