easiest cheesiest crock pot queso dip
A rich, melty, flavor-packed upgrade to classic Ro-Tel dip! This ultra-creamy queso combines Velveeta with Mexican melting cheese, sharp cheddar, and smoky Hatch chiles for the perfect balance of heat and depth. Made in the crockpot for effortless, crowd-pleasing cheesy goodness.
Equipment
- can opener
- cutting board optional, for extra ingredients
- chef knife optional, for cutting extra ingredients
- crock pot or slow cooker
Ingredients
- 2 lb. Velveeta, cubed
- 2 cans RO*TEL tomatoes & green chiles can sub. 1 can diced tomatoes + 1 can diced green chiles
- 1 cup roasted Hatch chiles, chopped optional, for extra heat
- 1 or more jalapeños or serranos, finely chopped optional, for extra heat
- 1 cup Mexican melting cheese (Asadero, Chihuahua, etc.), grated
- 1 cup Oaxaca cheese, grated (can sub mozzarella)
- 1 cup extra-sharp white cheddar cheese, grated
- 1 tsp. chili powder optional
- 1/2 tsp. cumin optional
- 1/2 tsp. Mexican oregano optional
- 1 tsp. garlic powder optional
- 1 tsp. garlic powder optional
- 1-2 tsp. beef base (like Better Than Bouillon) optional
- salt & pepper, to taste
- (up to) 5 oz. evaporated milk as needed; NOT sweetened condensed milk!
- chips, cut veggies, nachos, enchiladas, hot dogs, french fries, baked potatoes, etc. -- the sky's the limit! for dipping.
Instructions
- Add all ingredients (except the evaporated milk) into your slow cooker and set it to high or low, as desired. Stir briefly.
- Stir in evaporated milk as necessary in order to smooth out the texture.
- Allow to heat, stirring periodically if desired, until melted and gooey. Serve with chips, veggies, or on top of your favorite cheese-appropriate foods!