Description
Indulge in this creamy, cheesy Crockpot Queso Dip that’s perfect for game nights, parties, or cozy evenings at home. With melted Velveeta and cream cheese blended with zesty tomatoes and jalapeños, this dip is a flavor explosion that will keep everyone coming back for more. Easy to prepare and utterly delicious, it’s the ultimate crowd-pleaser that pairs perfectly with tortilla chips.
Ingredients
Scale
- 16 oz Velveeta cheese, cubed
- 8 oz cream cheese, softened
- 10 oz diced tomatoes with green chiles (undrained)
- 1 cup jalapeños (fresh or pickled), diced
- 1 cup sour cream
- 1 lb ground beef (optional, browned)
- ¼ cup chopped cilantro (optional)
Instructions
- Gather all ingredients and prep by dicing jalapeños to your desired spice level.
- In your crockpot, layer the cubed Velveeta cheese and cream cheese on the bottom.
- Add in the diced tomatoes with green chiles and jalapeños (and cooked ground beef if using).
- Cover and cook on low for 2-3 hours, stirring occasionally until melted and bubbly.
- Once melted, stir in the sour cream until well combined.
- Garnish with chopped cilantro before serving warm with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg