Easy Queso Crockpot Dip Recipe

I have been making this crockpot queso dip for a long time. It is one of those recipes I pull out when I want something warm and cheesy, and when I want something that takes no time to prepare and can be ready by the time guests arrive.

You have great ingredients to with Velveeta Queso Blanco, spinach, Rotel, pimento, onions, a bit of milk, and of course, sour cream at the end. You will only have to do about five minutes of actual work. The slow cooker will do the rest.

I’ve brought it to game day celebrations, holiday parties, potluck celebrations, and even random Tuesday nights when we need something to snack on, and it never fails to disappear.

When people spot spinach in the queso, they have a reaction. Most won’t be able to explain their response; they’ll just see there’s something that makes the dip thicker than just cheese dip. Spinach brings a little boost and adds an earthy flavor that complements the heat from the Rotel.

What Goes Into This Queso Dip

Each ingredient has a purpose. Below are a few notes on the more important ones:

Queso Blanco Velveeta

Each box weighs one lb and contains one inch cubes of Queso Blanco. The Queso Blanco is very creamy and is less strong than the yellow Velveeta. This product can be melted to resemble the restaurant white queso as opposed to the orange nacho cheese. If you have regular Velveeta, then use it. It will taste great, but will be more orange and have a stronger processed cheese flavor which is a bit bolder.

Frozen Chopped Spinach

You don’t need to defrost the box of spinach first. You can just dump the box into the slow cooker, and then defrost and break apart the spinach while stirring. If you leave the spinach out, it will taste fine, but the dip will be thinner and less fun. I recommend at least trying it once.

Rotel Diced Tomatoes and Green Chiles

Use half a can. The choices are original, mild, or hot, whatever your preference is. We use original. If you do not drain some of the liquid, your dip will be thinner than you want it to be.

Diced Pimento

We offer a 2 oz jar, fully drained. Pimentos provide a mild sweetness, though their flavor is often hard to detect. They also help to balance out the heat from the Rotel. Even though their flavor may not be easily identifiable, they do enhance the dip.

Whole Milk

The dip won’t turn into a solid, dense brick because of three quarters of a cup of liquid. Use whole milk for this, as lower fat versions of milk have more water and will alter the consistency. If the finished dip is thicker than desired, just add more milk and stir over low heat.

Sour Cream

Add ½ cup of full-fat sour cream right before serving to make the dip thick and stretchy. If you add it sooner, the dip will cook too long and make it grainy so it will break. Add it with about 5 mins to go.

You should get half a small onion (finely diced), 1/4 teaspoon of garlic powder, and a pinch of salt and black pepper.

How to Make Crockpot Queso Dip

Step 1: Load the Slow Cooker

Add cubed Velveeta cheese to the slow cooker. You can add frozen spinach; there’s no need to thaw it. Next, pour in the milk and add the drained pimentos and Rotel, diced onion, garlic powder, salt, and pepper.

You can begin to mix everything together by doing a rough stir. It might not look blended at this point- and that’s totally fine. Everything combines as the cheese melts.

Step 2: Cook on High, Stirring Every 15–20 Minutes

Put the slow cooker on high and check every 15 to 20 minutes. First, the cheese will soften, then sag, and finally melt into the milk. The spinch will defrost and be added into the dip and the onion will also soften.

After 45 minutes to one hour, you should have a dip that is fairly thick and mostly smooth. If you notice a small chunk or two that are unmelted, you should switch the temperature to low.

This dip is full of goodness! The cheese, warm and melted, combines with the lighter, grassy scents of fresh spinach, and the bright, zesty aromas of tomatoes and chili. It may start looking a little white and boring but wait until everything combines; it will deepen in color and get even better.

Step 3: Switch to Low, Finish with Sour Cream Before Serving

Once everything has melted and gotten smooth, lower the setting on the slow cooker to low. As your guests are starting to dip and right before you are ready to serve, stir in the sour cream.

It mixes in perfectly and changes the texture. It also changes the color of the food to a lighter shade and gives a more luxuriously refined look. When serving, make sure to keep the slow cooker on low, and if it goes for longer than 20 to 30 minutes without stirring, you may want to give it a stir around the edges because they could be thicker than the middle.

The Detail That Actually Changes This Dip

The big challenge is adding the sour cream. From experience, I knew that wouldn’t work. The first time I made it, I added the sour cream while the dip was still melting because I was trying to finish it quickly and ended up with a dip that looked grainy and a bit curdled.

You may want to consider waiting a few moments before adding sour cream to a dip, as the temperature may cause it to curdle. If you wish to keep your dip smooth, add sour cream prior to serving, turn the heat down and give it a stir. It only takes a couple of minutes to go from a smooth dip to a chunky one.

You might want to cube the Velveeta before adding it. If you just put a big slab in, it will take forever to melt, and you’ll be stirring for a long time. One-inch cubes will melt in a reasonable amount of time.

Slow Cooker Queso — The Practical Notes

Use Slow Cooker Liners

Using a slow cooker to make cheese dip is a hassle because of cleaning it up afterwards. If you use slow cooker liners, you can make cleanup super easy. You do all your cooking in the liner, let it cool, then pull it out. The inside of the slow cooker is basically clean. I use them for all cheese dips and other sticky meals.

Drain the Pimento and Rotel

If you add the liquid from both jars into the dip, it will get thinner. Make sure you completely drain the pimento jar. For Rotel, just drain most of the liquid before adding them. This will help the consistency a lot in the end.

If the Dip Gets Too Thick

Make sure to keep the stove on low. Add whole milk in a few tablespoons at a time. Stir until it is to your desired consistency. As the dip sits and cools, it will reach that consistency. Do not add water. While it will thin the dip, it will also remove some of the flavor.

If the Dip Is Too Thin

The dip thickens after 15 to 20 minutes with the lid off while on high. If it’s still too watery, check if you drained the Rotel. An un-drained can is probably the problem.

Doubling the Recipe

I double this for every party I take it to. I use a 6-quart slow cooker, 2 lbs. of Velveeta cheese, a full 10 oz. box of spinach, a full can of Rotel, and then double everything else. When doubled, the high heat phase takes about 1.5 hours. The doubled version easily serves 15 to 20 people as an appetizer alongside other food.

Add-Ins That Work

The base recipe is good on its own, but don’t be afraid to mix it up! If you want to make a more hearty dip, try adding some browned & drained breakfast sausage. You could also mix in a small can of drained black beans for added texture. Another great option is to toss in some frozen corn, which is best in a dip that will be served cold. There is no need to add these ingredients as the dip is great without them, but it is good to know how you could stretch the recipe.

Leftovers and Make-Ahead

Storing Leftovers

As long as it is in an air-tight container, you can store leftover queso in the fridge for 4 days. When you store it in the fridge it will begin to solidify, and while it may resemble a brick of cheese, it actually reheats nicely!

Reheating

For individual servings, put in a microwave-safe container. Heat for 30 seconds on high and stir each time to keep the mixture melted and smooth. This usually takes about 1 to 1.5 minutes.

For all of the slow cooker ingredients, set the temperature to high and cook for about 30 – 45 minutes, stirring occasionally. If the mixture becomes too thick, don’t hesitate to add some milk.

My husband has recently found out that leftover queso mixed with scrambled eggs is really good. He has really been looking forward to this!

Can You Freeze It?

Yes it is possible, but I would not recommend it. When dips contain dairy ingredients like sour cream, they can cause the dip’s texture to change when frozen, creating a separated and grainy appearance. For frozen dips, it’s best to thaw it by placing it in the refrigerator overnight. Heat it on low to warm the dip, stirring often to keep things smooth. The dip will still taste good, but will be missing that same creaminess.

Make-Ahead Strategy

You can totally do this one day ahead of time. Just prepare the recipe, stop when you get to the melt-everything stage, let it cool, and refrigerate it. On the day of serving, reheat in the slow cooker on high to remelt and warm everything. Stir in fresh sour cream just before serving. The texture is just like it’s freshly made.

This strategy works out nicely for holiday parties: you do all the prep the day before, and on the day of the event, just flip on the slow cooker and you’re all-set!

Crockpot Queso Dip Questions I Get Asked

Can I use regular Velveeta instead of Queso Blanco Velveeta?

Yes. Regular yellow Velveeta works the same way. It melts the same and has the same consistency. The flavor is a bit sharper and the color is somewhat more orange. Both make a great dip, so just go with whatever you can get.

Do I have to use spinach?

You could leave it out and it’ll still be alright, just thinner and less meaty. A small can of drained diced green chiles would work here, or you can just omit that altogether. I’d say give it a shot with the spinach before you decide it’s a no for you.

Can I make this in an Instant Pot?

Similar to a solo slow cooker, the slow cooker feature uses the same technology and process. If you want to prepare the dip more quickly, you could also use the sauté function on medium to low and stir the dip continually for about 15 to 20 minutes. Although the stovetop approach takes more supervision, it will get you to your goal in much less time.

What do I serve with this besides chips?

So many amazing foods will be available! You can find warm and soft pretzels, sliced crusty bread, and pita chips. There will be raw broccoli and cauliflower, as well as pepper strip and celery stick. And you can even put them on the baked potatoes, nachos, or hot dogs!

Can I serve it in something other than the slow cooker?

Of course! You can move it to a small electric fondue pot or a warming tray to keep it at serving temperature on the table. Just make sure it has a warm setting. You want to maintain the temperature, not keep cooking it.

Other Dips That Disappear Fast

If you liked this queso, you may want to consider adding these to your rotation too:

• Seven Layer Dip — a crowd staple that doubles just as easily as this queso
• Jalapeño Popper Dip — baked, cheesy, and gone within 20 minutes
• Spinach and Artichoke Dip — another slow cooker dip that stays warm the whole party

Please tell me in the comments how this crockpot queso dip turned out!