Slow Cooker Smoked Queso has a delicious smoky flavor that sets it apart and makes it a favorite cheese dip for game days and potlucks. Two different kinds of cheese, fresh veggies, and a few other pantry staples come together for a smoked queso dip everyone is sure to love.
How can I make Smoked Queso in a Crockpot?
What takes a queso dip from traditional to smoky is typically one ingredient – liquid smoke. With all the other ingredients combined, it’s truly the best smoked queso dip!
- Chorizo: I use Cacique brand, pork.
- Cheese: Velveeta cheese and Colby Jack cheese are used to create a delicious dip.
- Fresh Vegetables: Roma tomatoes, jalapenos, red onion, and garlic are the classic veggies and flavors needed for a good queso dip.
- Wet Ingredients: Milk, beer, Worchestershire sauce, and liquid smoke combine with the cheese for an incredible tasting smoky queso dip.
Step One – Add cooked chorizo to the slow cooker along with the Velveeta cheese, shredded cheese, tomatoes, red onion, jalapeno, garlic, liquid smoke, Worcestershire sauce, cumin, and cilantro.
Step Two – Pour over the milk and beer.
Step Three – Give everything a good stir.
Step Four – Cook on HIGH for 1.5 hours (or until hot and fully melted to desired consistency). Make sure you stir occasionally.
How to Serve
- With this being a cheese dip, you can’t go wrong with serving it with chips. Scoop-style chips are most popular but you can also use traditional tortilla chips.
- This smoked queso recipe can also be used as a topping for a taco salad, burrito, enchiladas, and any other Mexican-like meal that pairs well with a dip.
- Give your hot dogs a boost by using some of this dip as chili dog sauce.
- Don’t forget to add extra toppings like jalapenos, chopped cilantro, diced tomatoes, diced onions and bell peppers, or some green chiles.
Yes. You can play around with different types of cheese such as Pepper Jack cheese, Monterey Jack cheese, smoked cheddar cheese, or even Gouda cheese.
You can use Chorizo sausage or ground beef or leave the meat out altogether for a meatless cheese dip.
Since this dip has milk in it, I do not recommend freezing it. Any leftovers can be stored in an airtight container and kept in the fridge for up to 4 days. Reheat over medium heat on the stovetop.
2-3 hours is the max I like to leave a queso dip on the warm setting. You may need to add a splash of milk to thin out the dip for it will thicken over time.
Slow Cooker Smoked Queso Recipe
- 9 oz. pork chorizo I use Cacique brand
- 32 oz. velveeta cheese cubed
- 2 cups shredded Colby Jack cheese
- 3 roma tomatoes diced
- 1 cup diced red onion
- 2 jalapenos minced
- 5 garlic cloves minced
- 3 tsp. liquid smoke do not add any more, it's very potent
- 2 tsp. worcestershire sauce
- 2 tsp. cumin
- ¼ cup finely chopped cilantro
- 1 cup milk
- ½ cup beer
- tortilla chips
- In a skillet on the stove top, cook and brown the chorizo. Drain off the excess fat, using paper towels to soak off the grease if needed.
- Add the cooked chroizo the slow cooker with the velveeta, shredded cheddar, tomatoes, red onion, jalapeno, garlic, liquid smoke, worcestershire sauce, cumin and cilantro.
- Pour over the milk and beer.
- Cook on HIGH for 1.5 hours, stirring occasionally (or until hot and melty).
- Serve with chips and enjoy!
- You can play around with different types of cheese such as Pepper Jack cheese, Monterey Jack cheese, smoked cheddar cheese, or even Gouda cheese.
- Want a different meat? You can use spicy pork sausage, ground beef or even soy crumbles if you choose.
- 2-3 hours is the max I like to leave a queso dip on the warm setting. You may need to add a splash of milk to thin out the dip for it will thicken over time.
- Tortilla chips are not included in the nutritional values.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.