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chips being dipped into a bowl of slow cooker queso
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5 from 1 vote

Slow Cooker Homemade Queso

Thick, creamy, and made with a bit of spice, this slow cooker homemade queso tastes even better than your favorite restaurant's version! Serve it with chips, chicken, and more.
Prep Time3 minutes
Cook Time45 minutes
Total Time48 minutes
Course: Quick Recipes, Recipes, Sides, Snacks
Cuisine: American, Mexican
Keyword: dip, dip recipe, easy dip recipe, easy queso dip, homemade queso
Servings: 8
Author: Food Dolls

Ingredients

  • 1 can Rotel tomatoes drained
  • 12 ounces Salsa Verde we used Double Take Salsa
  • 2-8 ounces cream cheese full fat
  • 3/4 pound Cheddar Cheese block cut in 1 inch cubes
  • 3/4 pound Monterey Jack Cheese cut in 1 inch cubes
  • 1 Tablespoon of chopped jalapenos, fresh or from a jar
  • 1/2 cup chopped cilantro
  • 3/4 cup whole milk

Instructions

  • Dump everything in the slow cooker. Cover and cook on high for 30 minutes. Remove lid. Stir everything and cover and cook for an additional 15 min. *For a thinner consistency, add a couple splashes of milk until desired consistency.
    1 can Rotel tomatoes, 12 ounces Salsa Verde, 2-8 ounces cream cheese, 3/4 pound Cheddar Cheese block, 3/4 pound Monterey Jack Cheese, 1 Tablespoon of chopped jalapenos, fresh or from a jar, 1/2 cup chopped cilantro, 3/4 cup whole milk

Video

Nutrition

Serving: 1g | Calories: 391kcal | Carbohydrates: 6g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 870mg | Potassium: 207mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1239IU | Vitamin C: 4mg | Calcium: 654mg | Iron: 0.4mg