Get ready to transform your snack game with the most irresistible, crowd-pleasing Crockpot White Queso Dip that'll have everyone asking for your secret recipe! Imagine a creamy, spicy cheese dip that practically melts in your mouth, requiring minimal effort and delivering maximum flavor. This Mexican-inspired crowd-pleaser is perfect for game days, parties, or when you're craving something deliciously indulgent without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb Velveeta cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Prepare all ingredients by cubing the Velveeta cheese into uniform 1-inch pieces to ensure even melting.
- Open the canned diced tomatoes with green chilies and drain approximately half of the liquid to prevent the dip from becoming too watery.
- Add the cubed Velveeta cheese to the crockpot, ensuring an even distribution across the bottom of the slow cooker.
- Pour the cream of mushroom soup directly over the cheese cubes, spreading it evenly to help the cheese melt smoothly.
- Add the drained diced tomatoes with green chilies on top of the soup layer.
- Measure and add the milk, which will help create a creamy consistency and prevent the cheese from scorching.
- Sprinkle the cumin and cayenne pepper evenly across the top of the ingredients to ensure balanced seasoning.
- Cover the crockpot and set it to low heat, allowing the ingredients to melt and blend together slowly.
- Stir the mixture gently every 30 minutes to prevent cheese from sticking and to promote even melting.
- After approximately 2 hours, the queso will be smooth, creamy, and ready to serve.
- Serve warm with tortilla chips, fresh vegetables, or as a topping for nachos.
Tips
- • For the smoothest texture, cube the Velveeta cheese into uniform 1-inch pieces to ensure even melting. • Drain about half the liquid from the canned tomatoes to prevent a watery dip. • Stir the queso gently every 30 minutes to prevent cheese from sticking and promote even heating. • Use low heat setting to prevent scorching and maintain a creamy consistency. • For extra heat, increase the cayenne pepper or add diced jalapeños. • Keep the dip warm in the crockpot during serving to maintain its luxurious texture. • Serve with a variety of dippers like tortilla chips, fresh vegetables, or use as a nacho topping. • This dip can be made ahead and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 65mg
