Crockpot Queso Dip (An Easy & Creamy Crowd-Favorite!)
2/11/2026
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There’s nothing better than gathering around a warm, cheesy dip while cheering on your favorite team, binge-watching a movie, or tailgating with friends. This crockpot queso dip is one of my favorite go-tos, especially at game-day parties.
No more hovering over a stovetop or worrying about burnt edges or clumpy cheese. You literally dump everything into the slow cooker, give it a few stirs, and let it do its thing. The result? A creamy crockpot queso that’ll disappear before the game’s over.
What Makes This Queso Great
This queso checks all the boxes I want in a dip:
Super creamy and smooth: American cheese melts perfectly without clumps, and cream cheese gives it that silky texture.
Customizable heat: I can make this dip mild, medium, or fiery depending on how spicy I’d like it that day.
Easy to scale: Double it for a crowd, or halve it for a cozy night in.
What You’ll Need
Here’s a look at the simple ingredients that make this queso shine:
- American cheese: I’ve tested this recipe without it, and it wasn’t nearly as smooth and creamy. Don’t skip it! It melts well and stays melted. You can use pre-sliced Kraft Singles or block American cheese. Just cut it into chunks if it’s in the block.
- Cream cheese: Cream cheese adds thickness and a silky texture that makes this queso extra indulgent. If you bought extra, browse my recipes featuring cream cheese.
- Pepper jack cheese: Add a little kick and depth of flavor with pepper jack cheese — swap it for another melty cheese for a milder queso. Block or pre-shredded is fine. You’ll just want to shred it yourself if you buy block cheese before adding it in.
- Salsa: I’ve tested mild, medium, and hot. Any kind works!
- Cornstarch and milk: This combo keeps the cheese from separating and gives the dip a smooth finish.
- Spices: Granulated garlic and cumin are my go-tos, but feel free to add extra heat or flavor with cayenne, red pepper flakes, or a favorite hot sauce.
- Slow cooker: I wouldn’t recommend making this recipe on the stovetop. I use my 7-qt. Crock Pot, but any size that fits all the cheese works! For a stovetop recipe, try this Homemade Queso Dip.
Pro tip:
This is queso dip without Velveeta, but if that’s what you’re looking for, check out my Ultimate Velveeta Cheese Dip! I use Velveeta in my Homemade Nacho Cheese Sauce, too.
How to Make Crockpot Queso Dip
This queso is one of my favorite slow cooker recipes because it’s so simple, but I have a few tips that make the difference between a smooth and clumpy cheese dip recipe:
Keep warm and serve. When the queso is ready, I switch the slow cooker to warm and serve it straight from the crockpot. It stays smooth and dippable for hours, which is perfect for parties and game day.
Prep the slow cooker and dairy. I always start by spraying the slow cooker with non-stick spray. Before anything goes in, I whisk the cornstarch into the milk until it’s fully dissolved. This step helps keep the queso creamy and prevents separation later.
Add everything to the crockpot. Once the milk mixture is in, I add the cheeses, salsa, and spices. Cutting or tearing the American cheese into smaller pieces helps it melt faster and more evenly.
Cook low and slow. I only cook this queso on low. Higher heat can cause the cheese to scorch around the edges. Low heat gives the cheese time to melt smoothly without burning.
Stir regularly. This isn’t a true set-it-and-forget-it dip. I stir every 15-30 minutes, scraping the edges and bottom as I go. This keeps everything melting evenly and prevents hot spots.
Adjust the texture if needed. Once the cheese is fully melted and smooth, I check the consistency. If it’s thicker than I like, I’ll stir in a splash of warm milk until it’s just right. Your cook time should be between 1 ½ and 2 hours.
How to Serve It
I usually set this crockpot queso dip out with a big bowl of tortilla chips and thick-cut veggies and call it a day, but there are so many fun ways to serve it:
- Serve it as a crockpot cheese dip for pretzels or pretzel bites.
- Use it as a base for queso dip mac and cheese.
- Drizzle it over beef nachos.
- Spoon it into steak quesadillas.
- Pile it onto walking tacos.
If I’m feeding a crowd, I keep this slow cooker queso dip warm in the crockpot and let people serve themselves. It’s easier and mess-free, and disappears fast. Serve it with my Mexican Corn Salad for a fresh, colorful side.
Fun Twists & Easy Swaps
This queso is great as-is, but it’s also easy to customize depending on what you’re craving or who you’re feeding. Here are some ways to switch it up:
- Spicy kick: Use a hotter salsa, add a pinch of cayenne, chili powder, or red pepper flakes, or stir in a little hot sauce or chopped jalapenos after the cheese melts.
- Tex-Mex style: Add a can of drained Rotel, a handful of chopped green chiles, or a sprinkle of taco seasoning for extra flavor.
- White queso: Use white American cheese and skip the salsa in favor of green chilies for a pale, creamy white queso dip, or queso blanco.
- Vegetarian-friendly: This queso is already vegetarian, but you can bulk it up with sautéed onions, peppers, or corn for more texture and added fiber, vitamin A, and vitamin C.
- Protein add-ins: If you want something heartier, cooked ground beef, chorizo, or shredded chicken all work well stirred in at the end.
This queso is a great base for experimenting with new recipes. As long as you keep the heat low and stir regularly, it’s hard to mess up this crowd pleaser.
FAQs
What’s the secret to a creamy queso dip?
It comes down to using the right cheeses and keeping the slow cooker on low. American cheese melts well and stays creamy, and the cream cheese adds richness and body. I also whisk cornstarch into the milk before adding it to the crockpot, which helps everything come together.
Can I use a crockpot liner for queso?
Yes, and a crockpot liner definitely makes cleanup easier. I still recommend stirring regularly to prevent any hot spots and to help the cheese melt evenly. As long as you’re cooking on low and stirring occasionally, a liner works just fine.
Can I add a can of Rotel to queso dip?
You can add a can of Rotel with diced tomatoes and green chilies to this recipe. Rotel adds extra heat and a bit of texture. It’s a great option for getting a kick without adding hot sauce or extra spices. Try my Rotel Dip next if you love those flavors!
How long can you keep queso dip warm in a crockpot?
I usually keep this queso dip recipe warm in the crockpot for up to 3-4 hours. I switch it to the warm setting once it’s fully melted and stir it occasionally to keep it smooth. If it starts to thicken, a small splash of warm milk stirred in will loosen it back up.
Storage & Reheating Tips
I store any leftover queso dip in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I put it back in the slow cooker, low and slow. I make sure to stir frequently so it heats evenly and stays smooth.
If the queso thickens while sitting in the fridge, I add warmed milk, ¼ cup at a time, until it reaches the consistency I like. I don’t recommend freezing this queso dip since cheese can separate with drastic temperature changes.
Crockpot Queso Dip
Ingredients
- 1 tablespoon cornstarch
- ½ cup 2% milk
- 2 cups shredded pepper jack cheese
- 16 oz. American cheese, cut into pieces*
- 8 oz. cream cheese
- 16 oz. salsa, any kind
- 2 teaspoons granulated garlic
- 1 teaspoon cumin
Instructions
- Spray the slow cooker with non-stick cooking spray.
- Whisk cornstarch into the milk until it dissolves.
- Pour into the slow cooker and then add the rest of the ingredients.
- Mix everything together and then cover the slow cooker.
- Cook on low for 1.5 to 2 hours, stirring every 15-30 minutes to be sure the edges don’t burn. I recommend NOT cooking this on high as it can easily burn.
- When all the cheese is melted and smooth, stir and turn the slow cooker to warm.
- Serve with tortilla chips, vegetables, or pretzels.
Tips & Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Turned out great! Did a half recipie and added chorizo! Will be a Sunday staple in our house!
I followed this recipe exactly as written and it came out gritty and way too thick. I tried thinning it out with more milk at the end but it made no difference. I guess there is just no substitute for the creamy velveeta dip!