This slow cooker 3-ingredient queso dip is one of those back-pocket recipes I pull out for game days, movie nights, and those evenings when the kids invite friends over at the last minute. Queso-style cheese dips have roots in Tex-Mex cooking, where melted cheese and chiles come together to make something cozy, comforting, and perfect for sharing. This version keeps things wonderfully simple—just three ingredients and the slow cooker does all the work—so you can focus on enjoying time with your family instead of hovering over the stove. It’s creamy, cheesy, and mild enough for most kids, but still flavorful enough that the grown-ups keep going back for more.
Serve this queso dip warm straight from the slow cooker, set to the “warm” setting so it stays perfectly melty. It pairs beautifully with sturdy tortilla chips, pretzel bites, or even sliced baguette for dipping. For a fun family-style spread, surround the slow cooker with bowls of baby carrots, bell pepper strips, and celery sticks so there’s a veggie option for little hands to grab. You can also spoon the queso over baked potatoes, nachos, or even taco salads for an easy weeknight twist. If you’re hosting a party, set up a mini nacho bar with this queso, seasoned taco meat or beans, shredded lettuce, salsa, and sour cream so everyone can build their own plate just the way they like it.
Ingredients
1 pound processed melting cheese (such as Velveeta), cut into 1-inch cubes
1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained
1 cup milk (whole or 2%)
Directions
- Prepare the slow cooker: Lightly spray the inside of a small slow cooker (2–4 quarts) with nonstick cooking spray to help with cleanup, or line it with a slow-cooker liner if you prefer.
- Add ingredients: Place the cubed processed cheese into the slow cooker. Pour the can of diced tomatoes with green chiles (including the liquid) over the cheese. Add the milk.
- Start cooking: Cover the slow cooker with the lid and cook on LOW for 1.5 to 2 hours, or on HIGH for about 1 hour, until the cheese is completely melted.
- Stir until smooth: Once the cheese is melted, stir the mixture well until it’s smooth and creamy. If it seems too thick for your liking, stir in an extra splash of milk until it reaches your preferred consistency.
- Keep warm for serving: Turn the slow cooker to the WARM setting and keep it covered. Stir occasionally as you serve to keep the dip silky and prevent a skin from forming on top.
- Serve: Set out the slow cooker with a ladle or spoon and surround it with chips, veggies, or your favorite dippers. Enjoy while warm and melty.
Variations & Tips
For picky eaters, choose the mild version of diced tomatoes with green chiles or swap them for a can of plain petite diced tomatoes to keep the flavor gentle and not too spicy. If your family loves a little heat, stir in a few spoonfuls of jarred salsa or a pinch of chili powder once the cheese is melted. To add some protein, brown 1/2 to 1 pound of ground beef, turkey, or chorizo with a little salt and cumin, drain any excess fat, and stir it into the queso after it’s smooth. For a slightly lighter version, use 2% processed cheese and low-fat milk; the texture will still be creamy, just keep an eye on the thickness and add a bit more milk if needed. You can also sneak in some extra veggies by stirring in a handful of finely chopped bell peppers or sautéed onions—most kids won’t even notice once it’s all coated in cheese. If you need this to travel (say, to a potluck or a kids’ sports party), assemble everything in the slow cooker insert at home, then plug it in when you arrive so it finishes melting on-site and stays warm for everyone to enjoy.