There is something magical about a pot of warm, glossy queso that stays silky for hours. This Crockpot queso dip is rich and cheesy, with a gentle kick from green chiles and a savory bite from browned sausage. The aroma alone will draw everyone into the kitchen, and the first scoop on a crispy tortilla chip is pure comfort.
Make this dip when you are hosting a game day crowd, a birthday party, a holiday open house or a casual movie night. The slow cooker does the hard work and then keeps the queso at the perfect dipping temperature, so you can enjoy your guests instead of hovering over the stove. It is also an easy potluck contribution that travels well.
SaveI started making this recipe years ago after a stovetop queso turned thick and rubbery before my guests even arrived. The Crockpot fixed everything. Now it is the first dish people ask me to bring, and I rarely come home with leftovers.
Crockpot Queso Dip
Ingredients
Queso Base
Extra Flavor
For Topping
Instructions
- Brown the sausage
Place a large skillet over medium-high heat and add the sausage. Cook for 7 to 8 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains and the edges are lightly golden.
- Drain well
Spoon the cooked sausage onto a plate lined with paper towels and let it drain for a couple of minutes. Removing the excess grease keeps the finished queso creamy instead of oily.
- Prep the cheeses
Cut the processed cheese loaf and the cream cheese into 1-inch cubes. Smaller pieces melt faster and more evenly, which helps you avoid lumps later.
- Load the slow cooker
Lightly grease the inside of a 3 to 4 quart Crockpot with nonstick spray. Add the cubed processed cheese, cream cheese, drained sausage, diced tomatoes with green chiles and their juices, and the milk.
- Add the seasonings
Sprinkle the cumin, garlic powder and smoked paprika over the top. Do not stir yet, as the cheese needs to start melting on its own first.
- Cook on low
Cover the Crockpot and cook on LOW for 1 hour. The cheese cubes will soften and begin to melt around the edges.
- Stir and add Monterey Jack
Remove the lid and stir everything well, scraping the bottom and sides. Fold in the shredded Monterey Jack, replace the lid and cook on LOW for another 45 minutes.
- Stir until silky
Give the queso a final good stir at the 1 hour 45 minute mark. If it looks too thick, whisk in a splash of milk, 1 tablespoon at a time, until it coasts off a spoon in a smooth ribbon. Cook 15 minutes more if any lumps remain.
- Garnish and serve
Sprinkle the cilantro and green onion over the top. Switch the slow cooker to WARM and serve straight from the pot with plenty of sturdy tortilla chips.
Substitutions and variations
- Swap the pork sausage for ground beef or ground turkey seasoned with a pinch of salt for a leaner dip.
- Skip the meat entirely and stir in a drained can of black beans for a hearty vegetarian queso.
- Use a can of tomatoes with jalapeños instead of green chiles if you want more heat.
- Replace the processed cheese loaf with an extra 8 ounces of shredded Monterey Jack plus 1 tablespoon of cornstarch tossed through the cheese for a dip that stays smooth.
- Use half-and-half instead of milk for an even richer, creamier texture.
Chloe's tips
- Stir the dip every 30 to 40 minutes while it is on WARM so the edges do not darken or form a skin.
- Always drain the sausage well, because extra grease will pool on top of the melted cheese.
- Avoid pre-shredded cheese as the main cheese since the anti-caking coating can make the dip grainy.
- Keep the lid on as much as possible, as every peek releases heat and slows the melting.
- Use a slow cooker liner for effortless cleanup after a party.
How to store it
- Cool leftover queso to room temperature, then refrigerate in an airtight container for up to 4 days.
- Reheat in a saucepan over low heat or in the microwave in 30-second bursts, stirring often and adding a splash of milk to loosen it.
- For best texture, do not freeze this dip, because the dairy can separate when thawed.
Serving suggestions
Keep the Crockpot on WARM and set out a spread of dippers so everyone can build their own favorite bite.
- Sturdy tortilla chips or restaurant-style corn chips
- Soft pretzel bites and toasted baguette slices
- Sliced bell peppers, celery sticks and baby carrots
- Spooned over nachos, tacos or baked potatoes
- A drizzle over scrambled eggs or breakfast burritos
Frequently asked questions
How long can queso sit in the Crockpot on warm?
It stays creamy and safe on the WARM setting for up to 4 hours, as long as you stir it occasionally. If it sits out of the slow cooker at room temperature, discard it after 2 hours.
Can I make this Crockpot queso dip ahead of time?
Yes. Cook it fully, refrigerate it, and then reheat it in the slow cooker on LOW for about 1 hour, stirring in a little milk to bring back the silky texture.
Why did my queso turn grainy or oily?
Grainy queso usually comes from overheating or using pre-shredded cheese, and oily queso comes from undrained sausage. Cook on LOW, drain the meat well and use block cheeses for the smoothest result.
Can I use a different size slow cooker?
A 3 to 4 quart Crockpot is ideal. A smaller 2 quart works if you halve the recipe, while a larger one may scorch the thin layer of dip, so keep an eye on it.
Let's get cooking!
Now you have a foolproof, crowd-pleasing queso that practically makes itself. Plug in the Crockpot, set out the chips and let the cheesy goodness work its magic at your next gathering. Happy dipping!
