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This Slow Cooker Cheese Dip Will Steal the Show

This Slow Cooker Cheese Dip Will Steal the Show

This Slow Cooker Queso Dip is a creamy, cheesy delight that’s as effortless as delicious. It only takes a few ingredients to make this dip, and with ONLY 5 minutes of prep, you can whip up this guaranteed crowd-pleaser for your next game day or party. The slow cooker does all the work, keeping the dip warm and ready to serve. Prefer it mild? No problem—reduce the peppers. Want to turn up the heat? You know what to do. Either way, this dip is sure to steal the show!

A bowl of creamy queso dip served with tortilla chips on the side.

Why Make Queso in a Slow Cooker?

I prefer making queso in a slow cooker mainly because of its convenience. The gentle, slow heating prevents the cheese from seizing up or burning, ensuring a smooth and creamy texture. But what I love most is the ease of use-I can quickly put in the ingredients, set it, and forget it. And as a bonus, it keeps the queso warm and ready to serve whenever you’re ready.

How To Make Queso in a Slow Cooker

Shopping List

  • Monterey jack cheese or Oaxaca
  • Green chiles (canned)
  • Cacique Crema Mexicana or half-and-half
  • Onion
  • Ground cumin
  • Salt
  • Fresh jalapeño pepper (optional)
  • Cacique queso fresco (optional garnish)
  • Fresh cilantro (optional garnish)
  • Tortilla chips (for serving)

Oaxaca Cheese vs. Monterey Jack

I have used Oaxaca cheese and Monterey jack cheese in this recipe on various occasions. Which cheese do you use? I leave it up to you. If I can find it at the store, I love using Oaxaca because it melts like a dream and is so creamy. It has a slight tanginess that adds an extra flair to the queso. A pro to using Monterey Jack is that it is a bit firmer and, therefore, easier to shred.

A bubbling slow cooker filled with cheesy queso dip, surrounded by chips.

Step-By-Step

Prep and Gather. Gather all the ingredients. Then, shred the cheese. If you use Oaxaca cheese, consider putting it in the freezer for about 10 minutes. This makes it easier to shred.

Close-up of a creamy queso dip in a festive serving bowl with fresh toppings.

Prepare the slow cooker. Use a cold slow cooker to prevent sticking. The reason that we recommend this is so that everything heats up gradually and evenly. If the slow cooker is already hot when the cheese and other ingredients are added, things may scorch and start to stick. 

Add the shredded cheese, green chiles, Crema Mexicana or half-and-half, chopped onion, cumin, salt, and jalapeño (if desired).

Tip: Distribute the cheese evenly in the slow cooker to promote even melting.

Melted queso dip with chopped jalapeños and diced tomatoes for garnish.

Set it and start cooking. Turn the slow cooker to medium-low heat, cover, and cook for 1 hour without lifting the lid. 

Check and stir! After the 1-hour mark, open the lid and stir the queso thoroughly. Use a silicon spatula to scrape the sides and stir the contents for consistency. Cover and cook for another hour. 

Check Consistency and Adjust. Check the consistency once the cheese is fully melted (about 2 hours total). If it’s too thick, stir in 1 tablespoon of Crema Mexicana or half-and-half at a time until it reaches your preferred texture.

Tip: Taste the queso at this stage and adjust the seasoning with more salt or cumin if needed.

Tips and Tricks

Keep it warm. Once the queso is melted and ready, switch the slow cooker to the “Warm” setting. Don’t forget to stir it occasionally so that it maintains smooth consistency.

Creative additions. You can adjust the flavor of the queso by adding additional ingredients. Try cooked chorizo, crispy bacon pieces, or diced tomatoes. 

Is it too thick? If your queso is too thick, stir in 1 tablespoon of Crema Mexicana or half-and-half at a time until it reaches your desired creaminess.

Use Freshly Shredded Cheese. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the smoothness of your queso. Freshly shredded Oaxaca (or Monterey Jack) cheese melts more evenly and gives the dip its creamy texture.

A festive bowl of queso dip with jalapeño slices and colorful chips.

Slow Cooker Mild Queso Dip

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

This slow cooker mild queso dip is creamy, cheesy, and full of flavor without being too spicy. Perfect for parties, potlucks, or game day, it’s an effortless way to serve up a warm, crowd-pleasing appetizer.

Ingredients

  • 1 ½ cups Monterey jack or Oxaca cheese, freshly shredded
  • 4 oz can of green chiles, well drained
  • ¼ cup Cacique Crema Mexicana or half-and-half
  • 2 tablespoons onion, finely chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ fresh jalapeño pepper, finely chopped (optional, for a hint of heat)

Optional Garnishes:

  • 2 tablespoons Cacique queso fresco
  • 1 tablespoon fresh cilantro, finely chopped

Instructions

  1. Prep Your Ingredients: Shred the cheese, finely chop the onion and jalapeño, and drain the green chiles. This ensures everything melts evenly in the slow cooker.
  2. Add to the Slow Cooker: Place all the ingredients into a cold slow cooker. Be sure to scatter the cheese evenly to avoid clumping.
  3. Set and Forget: Turn your slow cooker to medium-low heat. Cover and let the queso cook for about 2 hours, stirring occasionally to ensure everything melts and combines smoothly.
  4. Check and Adjust: Once the cheese is fully melted, taste the queso. Adjust the seasoning with additional salt or cumin if needed. If the dip is too thick, stir in a tablespoon of Crema Mexicana or half-and-half at a time until it reaches your desired consistency.
  5. Serve and Garnish: Spoon the queso into a serving bowl and top with crumbled queso fresco and chopped cilantro for an extra burst of flavor. Pair with tortilla chips and enjoy!

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