Ingredients
Scale
- 16 ounces Velveeta cheese, cubed into 1-inch pieces
- 2 cups sharp cheddar cheese, freshly shredded (8 ounces)
- 1 can (10 ounces) Ro-Tel diced tomatoes with green chilies, undrained
- 8 ounces cream cheese, cubed into 1-inch pieces
- 1 pound ground beef or breakfast sausage (optional)
- ½ cup whole milk or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- Optional toppings: chopped cilantro, diced jalapeños, diced tomatoes, sliced green onions
For Serving:
- Tortilla chips
- Soft pretzels
- Vegetable sticks
- Crackers
Instructions
- Prep your ingredients: Cube the Velveeta and cream cheese into roughly 1-inch pieces for even melting. If shredding your own cheddar (highly recommended!), do that now. Having everything prepped before you start makes assembly a breeze.
- Brown the meat (if using): In a large skillet over medium-high heat, cook ground beef or sausage until completely browned and no pink remains, about 6-8 minutes. Break it into small crumbles as it cooks. Drain thoroughly in a colander to remove all excess fat – this step is crucial to prevent greasy queso.
- Layer ingredients in slow cooker: Spray your slow cooker with non-stick cooking spray or use a slow cooker liner for easy cleanup. Add the cubed Velveeta first (it takes longest to melt), then layer the cream cheese cubes, shredded cheddar, and cooked meat if using.
- Add liquids and seasonings: Pour the entire can of Ro-Tel over the cheese (don’t drain it – you want that flavorful liquid!). Add the milk, garlic powder, cumin, chili powder, and black pepper. Don’t stir yet – just let everything sit in layers.
- Cook on high: Cover with the lid and cook on HIGH for 1.5 to 2 hours. The exact time depends on your slow cooker model – older ones run hotter and may need less time, newer ones might need the full 2 hours.
- Check and stir: After 1 hour, remove the lid and give everything a good stir. The edges should be melted and bubbly. If the center is still solid, replace the lid and continue cooking.
- Final stir: At the 1.5-2 hour mark, when everything is completely melted, stir thoroughly until silky smooth. If the queso seems too thick, add milk 2 tablespoons at a time until you reach desired consistency. It should be pourable but not watery.
- Switch to warm: Once smooth and perfectly creamy, switch your slow cooker to the WARM or LOW setting. This keeps the queso at ideal serving temperature without continuing to cook it.
- Garnish and serve: Transfer to serving mode! Add optional toppings like fresh cilantro, diced jalapeños, extra tomatoes, or sliced green onions for visual appeal and fresh flavor contrast.
- Serve and enjoy: Set out tortilla chips, pretzels, or your favorite dippers. Give the queso a quick stir every 30-45 minutes during your party to maintain smooth consistency. If it thickens, stir in a splash of warm milk.
Notes
- Slow cooker sizes: This recipe works in 3-4 quart slow cookers. For larger batches, double the recipe and use a 6-quart model.
- Spice control: Use Mild Ro-Tel for kid-friendly queso, Original for medium heat, or Hot for spice lovers. You can also mix half Mild and half Hot for customizable kick.
- Thinning the queso: If your dip gets too thick after sitting, stir in warm milk, cream, or even beer a tablespoon at a time until desired consistency returns.
- Make it ahead: You can cube all cheeses and brown meat the night before. Store separately in the fridge, then assemble in the morning.
- Cheese substitutions: While Velveeta creates the smoothest texture, you can use all real cheese (4 cups total of cheddar, Monterey Jack, and cream cheese) with 2 tablespoons cornstarch mixed in to help prevent separation.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten Free
Nutrition
- Serving Size: ⅓ cup (about 3 ounces)
- Calories: 215
- Sugar: 3g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 52mg