This 5 ingredient Velveeta white queso dip – crockpot recipe is too easy not to make! Looking for a quick appetizer or game day snack you can’t mess up that requires barely any prep, this is it! A crowd favorite for kids and adult, made with queso Blanco Velveeta, white cheddar, green chiles, evaporated milk, and seasonings. Serve with chips, veggies, or for taco Tuesday!
If you like this white queso, you might also like my 3 ingredient chili cheese dip or this cottage cheese queso dip! We like to serve this dip over my shredded chicken tacos, these honey lime chicken bowls, or with a big pan of loaded Dorito Nachos.
Find all my appetizer and dip recipes here for more delicious inspiration!
Recipe Highlights
- Crowd favorite: both kids and adults will love this cheese dip! The combination of the silky cheese with the light spice makes this a hit. Serve with an arrangement of chips and toppings for a great addition to any gathering.
- Perfect for game day: requiring just five ingredients and easy to double, this queso cheese dip in the crock pot is a great dish to take with you to watch parties or tailgates!
- Make ahead: you can make this dip ahead of time and simply warm on the stove or in the slow cooker when ready to serve. It is very easy to reheat and can be stored up to a day in advance.
- Easy crockpot recipe: what’s not to love about a crockpot recipe, given the crockpot does all the hard work for you! Just make sure you stir your dip every so often and you’ll be good to go.
- Versatile: serve with tacos, burritos, rice bowls, on nachos, or over enchiladas.
Why Make Crockpot Queso
Making queso in the crockpot means you can be more hands off, less babysitting your queso and more getting other stuff done. The crockpot is great at slowly melting the cheese without burning since it keeps a consistent temperature. Whether you’re prepping for a party, game day, or a casual taco night, the slow cooker keeps your dip warm and smooth for hours, without taking room up on the stove.
Storage & Reheating
Easily store and reheat this dip. Let chili dip cool completely and transfer to an airtight container. Store in the fridge for up to 3-4 days. To reheat, transfer to a microwave-safe bowl and microwave until heated through or reheat in a small saucepan over medium heat.
Key Queso Ingredients
- Velveeta Queso Blanco: this white version of classic Velveeta melts ultra-smooth and gives the dip its creamy base. Use the original blend or the Mexican blend in substitute.
- Shredded Cheese: I like to use white cheddar, but pepper jack or mozzarella will also work.
- Evaporated Milk: a can of evaporated milk creates a rich, creamy texture and thins the cheese out nicely.
- Diced Green Chiles: canned chiles are an easy way to add flavor and texture. Canned tomatoes with chiles will also work or omit if desired.
- Seasonings: salt, ground cumin, chili powder, garlic powder, and onion powder make up the seasoning blend but any combination can be used. Add in cayenne for some extra heat.
How to Make The Queso Dip
Let’s talk a little about how to make 5 Ingredient Velveeta White Queso Dip – Crockpot Recipe (The printable instructions are in the recipe card below.)
Quick overview:
- Add all ingredients to a slow cooker. Stir to combine.
- Heat over high heat. stirring often until melted.
- Combine all ingredients in the base of a slow cooker. Stir to combine. Cook on high for 30-45 minutes, stirring often until melted and smooth.
- Serve immediately or set to ‘keep warm’ to keep dip soft. Store leftover dip in an airtight container for 4-5 days.
Tools I Recommend
- Ceramic Soup Bowls – perfect for serving this dip alongside toppings or chips.
- 2 qt. Crock pot – this is the perfect size for making a batch of queso and I like the different settings.
- Can Opener – this is my go to can opener, it has stayed sharp for a while and doesn’t break the bank.
Recipe FAQs
Place all ingredients in a large microwave safe bowl. Microwave in 45-60 second intervals, stirring in between until the queso starts to melt. Continue until smooth and creamy, careful that the queso does not bubble over.
Place all ingredient’s into a double boiler over a small saucepan and heat over medium-high heat until the queso begins to melt. Stir often until smooth and creamy, serve immediately or keep warm over low heat.
Velveeta Queso Blanco is ideal for this recipe. Regular yellow Velveeta will work in a pinch, but the flavor will be different.
Add diced jalapeños, hot green chiles, or a dash of hot sauce. You can also use pepper jack or ghost pepper cheese or add a pinch of cayenne pepper for extra heat.
Yes! Cooked and crumbled ground sausage, chorizo, or taco beef are great additions. Just stir them in after the cheese is fully melted.
Set your slow cooker to the “warm” setting and stir occasionally. If it thickens too much, add a splash of milk to loosen it up.
Recipe Variations & Serving
- Top with Pico de Gallo or extra green chiles.
- Mix in ground beef or spicy chorizo.
- Add in a can of chili for a chili cheese dip!
- Top with cilantro, queso fresco, or pickled jalapenos.
- Serve with your favorite tortilla chips or make your own!
- Use for tacos, nachos, burritos, or rice bowls.
5 Ingredient Velveeta White Queso Dip – Crockpot Recipe
Equipment
- 2 Qt. Slow Cooker
Ingredients
- 8 oz. White cheddar cheese, shredded
- 12 oz. can Evaporated milk
- 4 oz. can Diced green chiles
- 24 oz. Queso Blanco Velveeta , cubed
- 1 tsp Cumin
- 1/2 tsp Chili powder
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Kosher salt
Instructions
- Combine all ingredients in the base of a slow cooker. Stir to combine. Cook on high for 30-45 minutes, stirring often until melted and smooth.8 oz. White cheddar cheese, 12 oz. can Evaporated milk, 4 oz. can Diced green chiles , 24 oz. Queso Blanco Velveeta , 1 tsp Cumin, 1/2 tsp Chili powder, 1/2 tsp Onion powder, 1/2 tsp Garlic powder, 1/2 tsp Kosher salt
- Serve immediately or set to 'keep warm' to keep dip soft. Store leftover dip in an airtight container for 4-5 days.
Notes
- Stove top: Place all ingredient’s into a double boiler over a small saucepan and heat over medium-high heat until the queso begins to melt. Stir often until smooth and creamy, serve immediately or keep warm over low heat.
- Microwave: place all ingredients in a large microwave safe bowl. Microwave in 45-60 second intervals, stirring in between until the queso starts to melt. Continue until smooth and creamy, careful that the queso does not bubble over.
Nutrition
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