The Best Slow Cooker Queso Dip Recipe
This slow cooker queso dip recipe is hands down the best you’ll ever try! Very creamy, hearty, and perfect for serving to a large crowd.
Equipment
- Slow Cooker
Ingredients
- 16 ounces Velveeta cheese, cubed
- 2 cans diced tomatoes with green chiles, drained 10 ounces each
- 1 pound ground beef
- 1 packet taco seasoning
Instructions
- Start by spraying the inside of your slow cooker with nonstick cooking spray.
- Brown the ground beef over medium heat until meat is cooked through; drain.
- Add taco seasoning and water according to package directions. Cook until all liquid has been evaporated and remove from heat.
- Add the meat, cheese, and canned diced tomatoes with green chiles to the slow cooker.
- Stir well and cook on low until cheese is completely melted (about an hour – an hour and 30 minutes).
- Keep the slow cooker set to warm to serve during your party and serve with tortilla chips. Enjoy!
Notes
You can store slow cooker nacho cheese in the fridge for a day or two until ready to serve. Brown and season the meat and store it in a zip-top bag or the bowl of the slow cooker in the refrigerator. Leftover queso dip can be stored in an airtight container in the fridge for about 3-4 days. Dip can be frozen for up to 6 months in a freezer-safe container. Just be sure to thaw completely before reheating! Reheat leftover dip in the crockpot on low, stirring every 20 minutes. Keep in mind that the consistency may change so you may need to add a splash of milk or half and half when reheating the dip.
Nutrition
Serving: 1cupCalories: 219kcalCarbohydrates: 11gProtein: 18gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 50mgSodium: 1040mgPotassium: 445mgFiber: 1gSugar: 6gVitamin A: 870IUVitamin C: 9mgCalcium: 293mgIron: 2mg
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