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square image of a bowl of slow cooker queso dip with jalapeno slice and tortilla chips
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4.34 from 6 votes

Slow Cooker Queso Dip

Make game day a winner with creamy Slow Cooker Queso Dip, full of gooey, melty cheese, green chilis, veggies, and just a touch of heat!
Course Appetizer
Cuisine Mexican
Keyword crock pot queso, crockpot queso, slow cooker queso
Prep Time 7 minutes
Cook Time 1 hour 38 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 329kcal
Author Tara Noland

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 medium jalapeno seeded and finely diced
  • 1 large tomato seeded and diced
  • Salt to taste
  • 4 ounces canned diced green chiles drained
  • 3 cups Colby Jack cheese shredded
  • 8 ounces cream cheese cubed
  • ½ cup 2% milk plus more as needed
  • Tortilla chips for serving

Instructions

  • Place a medium skillet over medium heat and add the oil. Once hot, cook the onion, jalapeno, and garlic until the onion is translucent, about 4-5 minutes. Add the tomatoes and cook for 2-3 minutes. Season with salt to taste.
  • Coat the crock of a slow cooker with non-stick cooking spray. Add the sauteed vegetables to the crock along with the green chilies, shredded cheese, cream cheese, and 1/2 cup milk. Stir to combine.
  • Cover and cook on LOW for 1 hour. Stir to combine and cook for another 30 minutes or until the cheese is melted and bubbly. Add more milk, 1 tablespoon at a time, if the dip is too thick.
  • Serve immediately or turn the slow cooker to WARM for up to 3 hours, stirring occasionally. Serve warm with tortilla chips.

Nutrition

Serving: 0.5cup | Calories: 329kcal | Carbohydrates: 6g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 453mg | Potassium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 11mg | Calcium: 395mg | Iron: 1mg