Easy Queso Crockpot Dip
Creamy slow cooker queso dip with queso blanco Velveeta, spinach, pimento, Rotel, onion, milk, seasonings, and sour cream.
Equipment
- 2- to 3-quart slow cooker
Ingredients
Ingredients
- 1 pound Queso Blanco Velveeta cheese cubed
- 5 ounces frozen chopped spinach half of a 10-ounce box
- 1 2-ounce jar diced pimento drained
- 1/2 small onion finely diced
- 1/2 can Rotel diced tomatoes and green chiles
- 3/4 cup whole milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1/2 cup full-fat sour cream added at the end
Instructions
Instructions
- Add the cubed Velveeta, frozen spinach, milk, drained pimento, onion, Rotel, garlic powder, black pepper, and salt to a 2- to 3-quart slow cooker. Stir roughly to combine.
- Cook on high for 45 minutes to 1 hour, stirring every 15 to 20 minutes, until the cheese is fully melted and the dip is smooth.
- Switch the slow cooker to low.
- Right before serving, stir in the sour cream until fully incorporated.
- Serve with tortilla chips and keep the slow cooker on low or warm, stirring occasionally.
Notes
Do not add the sour cream early because it keeps the best texture when stirred in right before serving. Drain the pimento and Rotel well so the dip does not get thin. If the dip thickens too much, thin it with a splash of whole milk on low heat. Double the recipe in a 6-quart slow cooker for a larger group.
