Description
A creamy, smooth slow cooker queso perfect for a customizable nacho bar, ideal for casual entertaining and game nights. This recipe uses simple pantry staples and slow cooking to create a crowd-pleasing dip.
Ingredients
Scale
- 16 oz Velveeta cheese, cubed
- 1 cup whole milk or half-and-half
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips
- Black beans or refried beans
- Shredded lettuce
- Diced tomatoes or pico de gallo
- Chopped green onions
- Sliced black olives
- Jalapeño slices
- Guacamole or sliced avocado
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Cooked and crumbled chorizo or seasoned ground beef (optional)
Instructions
- Cube the Velveeta cheese into roughly 1-inch pieces. Dice the onion, mince the garlic, and seed and finely chop the jalapeño if using. Drain the diced tomatoes with green chilies well.
- Add the cubed Velveeta, drained tomatoes, chopped onion, garlic, and jalapeño into the slow cooker. Pour in the whole milk or half-and-half. Sprinkle the cumin, smoked paprika, salt, and pepper over the top but do not stir yet.
- Cover the slow cooker and cook on low for 1.5 hours. Check the queso and stir gently to combine and help the cheese melt smoothly. If not fully melted, cook for another 30 minutes, checking every 15 minutes.
- Once the queso is silky and smooth, taste and adjust seasoning. Add more salt or a pinch of cayenne if desired. If too thick, stir in a splash more milk to reach desired consistency.
- Arrange tortilla chips on a large platter or in baskets. Place bowls of black beans, shredded lettuce, diced tomatoes, olives, jalapeños, guacamole, sour cream, shredded cheese, and any meats in an accessible spread for the nacho bar.
- Keep the slow cooker on the warm setting during serving. Stir occasionally to maintain smooth texture and serve warm.
Notes
Drain tomatoes well to avoid watery queso. Stir gently to prevent cheese separation. Keep queso warm on low and stir every 20-30 minutes. Reheat leftovers gently on stovetop with milk to restore smooth texture. For dairy-free, use vegan cheese and plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 cup (60g)
- Calories: 165
- Sugar: 2
- Sodium: 450
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 1
- Protein: 7
Keywords: nacho bar, queso, slow cooker queso, creamy queso, party dip, game night, easy appetizer, Velveeta queso