Craving a cheesy, indulgent dip that will elevate your next gathering or game day feast? Look no further than this Slow Cooker Bean and Cheese Queso! With just a handful of simple ingredients and minimal prep time, you can whip up a creamy, flavorful dip that’s perfect for scooping up with crispy tortilla chips. Imagine the ooey-gooey goodness of melted cheddar mingling with zesty tomatoes and hearty black beans, all simmered to perfection in your slow cooker. Trust us, this is the dip everyone will be talking about long after the last chip is gone!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- 1 teaspoon taco seasoning
- Tortilla chips for serving
Instructions
- Prepare your slow cooker by lightly greasing the interior with cooking spray to prevent sticking.
- Drain and rinse the black beans thoroughly under cold water, ensuring all excess liquid is removed.
- Open the can of diced tomatoes with green chilies and do not drain, as the liquid will help create the queso's consistency.
- Add the black beans, diced tomatoes with green chilies, and cream cheese to the slow cooker.
- Sprinkle the taco seasoning evenly over the ingredients to ensure balanced flavor distribution.
- Cut the cream cheese into small cubes to help it melt more quickly and uniformly in the slow cooker.
- Stir all ingredients gently to combine and ensure even coating of the taco seasoning.
- Cover the slow cooker and set it to low heat setting.
- Cook for approximately 2 hours, stirring occasionally to prevent sticking and promote even melting.
- During the last 30 minutes of cooking, add the shredded cheddar cheese and stir to incorporate.
- Once the cheese is fully melted and the mixture is smooth and creamy, it's ready to serve.
- Transfer the queso to a serving bowl and accompany with crispy tortilla chips.
- Optionally, garnish with chopped cilantro, sliced jalapeños, or additional cheese for extra flavor.
Tips
- Prep Your Slow Cooker: Start by lightly greasing the interior of your slow cooker with cooking spray. This simple step helps prevent sticking and makes cleanup a breeze!
- Rinse the Beans: Make sure to drain and rinse the black beans thoroughly under cold water. This removes excess sodium and ensures your queso isn’t too salty.
- Don’t Drain the Tomatoes: When adding the canned diced tomatoes with green chilies, keep the liquid! It’s essential for achieving that creamy, smooth consistency.
- Cut the Cream Cheese: For faster melting, cut the cream cheese into small cubes before adding it to the slow cooker. This helps it blend seamlessly into the mixture.
- Stir Occasionally: While cooking, stir the queso occasionally to promote even melting and prevent any sticking to the sides of the slow cooker.
- Add Cheese at the Right Time: Incorporate the shredded cheddar cheese during the last 30 minutes of cooking. This ensures it melts perfectly without becoming rubbery.
- Garnish for Extra Flavor: Don’t forget to garnish your queso with chopped cilantro, sliced jalapeños, or a sprinkle of extra cheese before serving for an added burst of flavor and color!
Nutrition Facts
Calories: 251kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 68mg
