By Becky Hardin
Updated Mar 12, 2025
If you know me, you know I’m a huge queso lover. I also love anything that makes my life easier, and this crockpot queso cheese dip recipe does just that. It has the perfect mix of multiple cheeses and Velveeta, plus jalapeños, spices, and tomatoes for the perfect flavor. Plus, it’s made in the crockpot, so it’s totally hands-off, giving me plenty of time to focus on other dishes for Cinco de Mayo and taco night alike. I can’t get enough of this easy crockpot queso recipe!
5-Star Review
“The best homemade queso recipe! Best for a large crowd. We call it the “Million dollar queso” around here.” -Analia
I’m always looking for ways to get more queso in my life. Throwing everything in the crockpot is genius because it frees up so much time for me to make other dishes or finish last-minute cleaning before guests arrive. The first time I made this crockpot queso recipe, everyone swooned over it, so I’d call that a success! I may never make it on the stovetop again!
Tips for Success
- Make sure to spray your slow cooker with nonstick cooking spray before using it.
- For your cheese mix, it’s best to buy most of your cheese in chunks or blocks and grate the cheese yourself . Pre-packaged shredded cheese is mixed with non-clumping agents, which prevent the cheese from melting into a smooth sauce.
- Use a block of Queso Blanco Velveeta sliced into cubes. This creates that same s mooth and creamy consistency that I love about my favorite Velveeta dip .
- Stir the cheese mix regularly to help achieve a consistently smooth texture.
- If the cheese dip is getting too thick in the slow cooker, stir in a dash more evaporated milk to thin out the consistency.
- Stir in a dash of flour or cornstarch if the consistency becomes too thin, watery, or runny. It will thicken up the cheese with just a small amount.
- If you find the texture is gritty, it’s probably been overcooked. This typically happens from keeping it on the HIGH setting for too long. As soon as it’s heated through, switch the setting to WARM or LOW while serving.
Ingredients1x2x3x
- ▢ 30 ounces fire-roasted diced tomatoes with green chiles such as Rotel or chunky salsa
- ▢ 24 ounces whole fat evaporated milk or unsweetened condensed milk
- ▢ 1 whole lime juiced
- ▢ 1 pound white American block-style cheese cubed
- ▢ 1 pound yellow American block-style cheese cubed
- ▢ 1 pound Velveeta Queso Blanco cheese cubed
- ▢ 7 ounces Supremo Mexican Blend cheese shredded
- ▢ ½ bunch fresh cilantro chopped
- ▢ 2 tablespoons olive oil
- ▢ 2 jalapeno peppers seeded & ribs removed, diced
- ▢ ½ yellow onion diced
- ▢ 1 teaspoon ground cumin
- ▢ ¼ teaspoon crushed red pepper flakes
- ▢ 1 teaspoon chili powder optional
Video
Instructions
- Spray a large crockpot with nonstick cooking spray and set the temperature to high.
- Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well. 30 ounces fire-roasted diced tomatoes with green chiles, 24 ounces whole fat evaporated milk, 1 whole lime, 1 pound white American block-style cheese, 1 pound yellow American block-style cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, ½ bunch fresh cilantro
- Place the lid on top of the crockpot.
- Place the oil, onions, and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes. 2 tablespoons olive oil, 2 jalapeno peppers, ½ yellow onion
- Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously. 1 teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon chili powder
- Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
- Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
- Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
- Serve with your favorite chips/vegetables/crackers.
Equipment
- Crockpot
Becky’s Tips
- The jalapeños add a little bit of heat, but it’s well-balanced by the rest of the ingredients. Skip the jalapeños completely if you don’t want any spice. To make it spicier, keep the seeds in, add more jalapeños, or add chili powder.
- Use taco seasoning instead of the spice mix.
- If you’d like to add meat to this crockpot queso recipe, you can add ground beef , chorizo sausage, rotisserie or shredded chicken , or ground chicken, pork, or turkey. Be sure to use fully cooked chicken, or brown and drain ground meat before adding it in.
- To keep warm, set the slow cooker to warm, and be sure to stir it every 15 minutes to keep it liquidy and smooth. This is perfect for parties!
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Queso Step by Step
Melt the Cheeses: Spray a large crockpot with nonstick cooking spray and set the temperature to high. Add 30 ounces of fire-roasted diced tomatoes with green chilies, 24 ounces whole fat evaporated milk, the juice of 1 whole lime, 1 pound of cubed white American block-style cheese, 1 pound of cubed yellow American block-style cheese, 1 pound of cubed Velveeta Queso Blanco cheese, 7 ounces of shredded Supremo Mexican Blend cheese, and ½ bunch of chopped fresh cilantro; mix well. Place the lid on top of the crockpot.
Sauté the Onion and Pepper: Place 2 tablespoons of olive oil, ½ of a diced yellow onion, and 2 seeded and diced jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes
Season the Onion and Pepper: Add 1 teaspoon of ground cumin, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of chili powder; stir well and cook for an additional 30 seconds, stirring continuously.
Add to the Cheese Mix: Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
Melt the Queso: Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes. Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
How to Store and Reheat
Store leftovers in an airtight container, and keep it in refrigerator up to 3 days. Reheat queso in a Crockpot on the low setting, stirring until it’s fully warmed through. Stir in more evaporated milk if it’s too thick. You can also reheat it in the microwave in 30-second intervals.
I don’t recommend freezing cheese dips because the texture will not hold up well when frozen, thawed, and reheated.
Serving Suggestions
This Crockpot queso cheese dip makes enough to serve a crowd, so I always serve it as my go-to Cinco de Mayo dip (along with lots of margaritas ), but it’s welcome at any party. You have to serve it with plenty of tortilla chips or your favorite dippers. And it makes a great cheese sauce for nachos, taco toppings , potato wedges , or any of your favorite Mexican dishes.
More Queso Recipes we love
White Queso Recipe
Healthy Queso
Instant Pot Queso
Velveeta Queso Recipe (Rotel Dip)
Crockpot Queso Recipe
Equipment
- Crockpot
Ingredients
- 30 ounces fire-roasted diced tomatoes with green chiles such as Rotel or chunky salsa
- 24 ounces whole fat evaporated milk or unsweetened condensed milk
- 1 whole lime juiced
- 1 pound white American block-style cheese cubed
- 1 pound yellow American block-style cheese cubed
- 1 pound Velveeta Queso Blanco cheese cubed
- 7 ounces Supremo Mexican Blend cheese shredded
- ½ bunch fresh cilantro chopped
- 2 tablespoons olive oil
- 2 jalapeno peppers seeded & ribs removed, diced
- ½ yellow onion diced
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chili powder optional
Instructions
- Spray a large crockpot with nonstick cooking spray and set the temperature to high.
- Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well. 30 ounces fire-roasted diced tomatoes with green chiles, 24 ounces whole fat evaporated milk, 1 whole lime, 1 pound white American block-style cheese, 1 pound yellow American block-style cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, ½ bunch fresh cilantro
- Place the lid on top of the crockpot.
- Place the oil, onions, and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes. 2 tablespoons olive oil, 2 jalapeno peppers, ½ yellow onion
- Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously. 1 teaspoon ground cumin, ¼ teaspoon crushed red pepper flakes, 1 teaspoon chili powder
- Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.
- Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
- Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
- Serve with your favorite chips/vegetables/crackers.
Video
Notes
- The jalapeños add a little bit of heat, but it’s well-balanced by the rest of the ingredients. Skip the jalapeños completely if you don’t want any spice. To make it spicier, keep the seeds in, add more jalapeños, or add chili powder.
- Use taco seasoning instead of the spice mix.
- If you’d like to add meat to this crockpot queso recipe, you can add ground beef , chorizo sausage, rotisserie or shredded chicken , or ground chicken, pork, or turkey. Be sure to use fully cooked chicken, or brown and drain ground meat before adding it in.
- To keep warm, set the slow cooker to warm, and be sure to stir it every 15 minutes to keep it liquidy and smooth. This is perfect for parties!
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
