Crockpot Queso

This Crockpot Queso is an easy recipe and the ultimate appetizer for game day, barbecues, potlucks, parties, and movie night! You only need four simple ingredients for this crowd favorite. Don’t forget to have plenty of your favorite tortilla chips on hand for this easy cheese dip!

One of my favorite appetizers at game day parties is chips and a good queso dip! 

If you’ve been to a Tex-Mex restaurant then you’ve probably seen a version of this irresistible, meaty, homemade queso dip! This slow cooker recipe is easy to prepare for last minute gatherings and stays warm in the slow cooker either on the warm setting or low settings, too. Perfect for entertaining, snacking, and partying and feeding lots of people!

SAVE THIS EASY QUESO RECIPE TO YOUR FAVORITE PINTEREST BOARD! 

What is Queso?

I have a few delicious cheese dips on Hall Nesting for different occasions! My Mexican White Cheese Dip for a smooth, white option, perfect for dipping, topping tacos, drizzling over enchiladas and nachos.

Baked Mexican Dip is a great addition to a potluck of Mexican inspired dishes.
Better Than Velveeta Dip for those who don’t want Velveeta or the meaty add-ins.

Today’s recipe for my crock pot cheese dip is the cheesy, meaty, chunky dip you crave at game day parties. It’s the reliable appetizer that friends search for at the banquet table! With it’s smooth Velveeta, spicy Rotel, meaty sausage and kick of black bean salsa, it’s always a winner!

Slow Cooker Queso Dip Ingredients

• Velveeta Cheese:
  keeps the dip smooth and at a great melted consistency. 
• Rotel – diced tomatoes with green chilies:
  adds smokiness, sweetness, juiciness to this queso in a crock pot. 
• Black Bean Corn Salsa :
  there are many different jarred varieties at your local grocery store. Adds texture and a bit of crunch to this queso! 
• Mild Ground Pork Sausage:
  you can substitute other ground meat (chicken, turkey, ground beef), but if it doesn’t say sausage on the package, you may need to add additional seasoning. Want to increase the heat level? You can use a hot salsa, hot Italian sausage, Add some jalapeno peppers or chili powder, and top it with some green onions before serving. 

How to Make Queso In Crockpot

1. In a skillet over medium heat, cook pork sausage, breaking up the meat with spatula as it cooks. Drain some of the fat so the queso dip isn’t greasy. 
2.  Place all ingredients in a slow cooker on low setting. Give it a good stir and cover until the cheese is completely melted. Let the crock-pot® slow cooker do the rest of the work for a cooking time of one to two hours.
3. When ready to serve, set the crockpot to warm and occasionally stir to prevent lumps in the queso. 

How to store and reheat Crock Pot Queso Dip

It’s easy to store the leftover cheese dip. Once the queso is cooled to room temperature, pour into a freezable airtight container, leaving some empty space. Freeze for four to six months or refrigerate for up to 3-5 days in the refrigerator. To reheat, simply place the container back into the slow cooker and cook on low until warm, one to two hours, and you’re ready for your next party! 

What to serve with this Velveeta Sausage Dip

Plenty of options to serve with this cheese dip! Chips are the obvious necessity but you could also spoon over your favorite Tex Mex dishes: serve it on top of tacos, fajitas, burrito bowls, or grilled chicken. Serve with potato options (wedges or baked potatoes), raw vegetables (celery, carrots, cauliflower, broccoli florets), onion rings, or bread (pretzels, sourdough bread). 

Beer Cheese Dip

Fried Ravioli

French Dip Bites

BBQ Chicken Slider Melts

BBQ Chicken Burgers

FOLLOW ME
~ Facebook ~ Pinterest ~
~ Instagram ~

This delicious dip with Rotel tomatoes with green chiles, Velveeta, salsa, and ground pork sausage will remind you of your favorite Mexican restaurant.
It’s the best way to make an easy queso dip during football season, and is sure to be a real crowd pleaser!

This post was originally published on 9/10/12. It has been updated in format and with pictures on 8/26/22.