Rich, creamy, and perfect for dipping, we took your favorite Mexican dip and made it even better with this Slow Cooker Homemade Queso! It’s loaded with flavor and the perfect hint of spice for an unbelievable appetizer that couldn’t be easier to make. Serve it with burrito bowls, nachos, and more!
What’s the Difference Between Queso and Melted Cheese?
Although similar, queso and melted cheese aren’t exactly the same. The easiest way to tell the difference is by looking at their appearance! Queso is smooth, creamy, and usually lighter in color whereas melted cheese varies in color depending on the type of cheese and has a much thicker consistency. The two also taste very differently with queso being much more flavorful thanks to the addition of spices and peppers.
What Kind of Cheese Is Queso Made From?
Typically, queso is made from white American cheddar and Mozzarella. As a result, it has a fairly mild flavor that takes on the taste of the extra ingredients added.
Homemade Queso Ingredients
Our homemade queso recipe has just a few ingredients and even fewer steps. Here’s everything you’ll need:
- Rotel Tomatoes – Make sure you drain the can first. You don’t want your queso to be runny!
- Salsa Verde – This spicy tomatillo sauce will add tons of flavor and a little spice to your dip.
- Cheese – For the best flavor and absolute creamiest texture, we used a combination of full-fat cream cheese, Cheddar, and Monterey Jack cheese.
- Jalapeños – In our opinion, the best queso recipes pack just a bit of heat. Just be sure to remove all of the seeds from your peppers before adding them to the dip!
- Cilantro – Light and refreshing, this classic herb adds a bit of brightness to the bold flavor of this homemade queso.
- Milk – Just a dash of milk is used to help thin out your queso, making it perfect for scooping up with tortilla chips!
How to Make Slow Cooker Queso
This homemade queso recipe is so crazy easy to make you’ll never wait for the restaurant version again!
- Pour all of the ingredients into the slow cooker.
- Cover, and cook on high for 30 minutes.
- Stir, and cook for an additional 15 minutes. Then, stir in a few splashes of milk until your desired consistency is reached.
- Serve, and enjoy!
This homemade queso is already packed full of flavor, but more is always better, right? To take it to the next level, try adding in a few extra ingredients such as:
- Sautéed Vegetables – Boost the nutrient content with sautéed veggies such as onion and peppers!
- Meat – Turn this homemade queso into homemade queso con carne by mixing in some taco meat. Then, us this sip a filling for the cheesiest tacos you’ll ever taste!
- Beans – Adding some black or kidney beans to your dip will transform the texture of the queso while also providing a bit of protein and extra fiber to keep you full.
How to Serve this Homemade Queso Recipe
Honestly, this queso dip is so good you could eat it with a spoon! No judgment if you do. However, it also makes for an easy appetizer or filling dinner. Some of our favorite ways to serve it include:
- On baked nachos for the big game
- To top off homemade Chicken Fajitas
- Paired with Double Decker Mexican Pizza for a delicious dip
More Ways to Use Queso
Looking for more queso-filled recipes? We’ve got you covered with family-friendly recipes that can’t be beat!
- The ultimate comfort food, Queso Pasta is the perfect mash-up of soft noodles and creamy queso for an irresistible dish!
- Kid-approved and better than any boxed versions you’ll find Queso Mac and Cheese is the best mac and cheese you’ll ever make.
- If you don’t have a slow cooker, don’t fret; this Baked Queso dish is also easily made in the oven but tastes like it was cooking all day!
Slow Cooker Homemade Queso
- 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
- 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.