This fantastic Slow Cooker Queso Dip is the perfect appetizer for many events. It is easy and a crowd pleaser and is nice and warm when the days start to get cooler!
Everyone will love this dip and you will love it because it is so simple to create and it slowly cooks away while you can make other dishes. It has just the right touch of heat to go with all that delicious creaminess.
This recipe has everything you would want in a great Chili Con Queso dip, green chilies, jalapeno, tomatoes, cream cheese, Tex Mex cheese, and more. It’s one of my best crock pot recipes and always the first thing to go when friends are over.
A lone chip in a sea of cheese! Don’t worry it was saved right away! My family could not stop eating this dip, yours will love it too! This dip would be great with some veggies too for a little healthier spin!
Servings: 6 -8 servings
Calories: 326kcal
Ingredients
- 1 Tbsp. canola oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium jalapeno seeded, veins left in and finely diced
- Salt to taste
- 1 large tomato seeded and diced
- 4 oz. can green chilies drained
- 3 cups Tex Mex cheese blend grated
- 8 oz. block of light cream cheese sliced in half lengthwise and cubed
- ½ cup 2 % milk plus more as needed
- Tortilla chips for serving
Instructions
- Saute the onion, jalapeno and garlic with canola oil in a medium skillet over medium heat until the onion is translucent about 4-5 min. Salt to taste. Add the tomatoes and cook for 2-3 min.
- Spray a medium bowl of a slow cooker with cooking spray. Add the vegetables, top wtih the green chilies, Tex Mex cheese, cream cheese and 1/2 cup milk. Stir to combine. Cook on low for 1 hour, stir to combine and continue to cook for 30 min. more or until cheese is melted and bubbly. Add more milk, by the Tbsp. if the dip becomes to thick. Can leave heating on warm for 3 hours, stirring as needed. Serve with torilla chips.
Nutrition
Calories: 326kcal | Carbohydrates: 9g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 641mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 795IU | Vitamin C: 9.5mg | Calcium: 457mg | Iron: 0.5mg
Tried this recipe?Snap a pic and upload to your pin and let me know what you thought!
Jill says
I’ve had this on low for an hour, and the texture is very rubbery and glue-like. It’s not a creamy smooth texture I’d expect. I tried adding more milk, and it’s not helping. I guess we’ll see what another 30 mins. does. I’m considering running to the store for some Velveeta to add to try to improve the texture. I’m a little uneasy since I have to serve it at a potluck in an hour… 🙁
Tara N says
It does take some time to melt, much slower in a crockpot than on the stove. If you are worried I would pop it into a pot and try heating it on the stove. Then you can keep it warm back in the crockpot. Hope this helps!
Tara N says
Did you use low fat cheese? The cream cheese is fine but if you used a low fat cheese blend it won’t melt well.
Renee P says
Mmmmm…I’ve got to make this!
Sarah says
This looks amazing Tara! I love that you used all real cheeses, sounds absolutely wonderful!
Tara N says
Thank you so much Sarah!