Crockpot White Queso Dip Recipe

I perfected a slow cooker white queso using American cheese and jalapeños, and I reveal How To Make Restaurant Style Queso that turns out silky and ideal for holiday gatherings.

I started making this crockpot white queso because parties always need a showstopper. It melts into a silky, slightly spicy river when you use white American cheese and add a can of diced green chiles, if you want extra kick add more chiles.

I love how it sits in the crockpot, daring guests to dip again and again. There’s a restaurant vibe here, think How To Make Mexican Restaurant Queso, but without the fuss.

Every time I bring it people ask for the recipe, and I usually smile because the secret is mostly patience and good white American cheese.

Ingredients

• White American cheese: super creamy, adds protein and fat, low fiber, kinda salty.
• Cream cheese: luxe and rich, mostly fat, little protein, makes dip silky.
• Pepper Jack: melty with bite, adds spice and a bit of protein.
• Whole milk: gives loose texture, adds calcium and some protein, can thin dip.
• Diced green chiles: mild smoky heat, vitamin C, adds tang and depth.
• Jalapeños: fresh heat, capsaicin boosts flavor, low calories and some fiber.
• Cilantro: bright herb, adds freshness, vitamin K, freshens heavy cheeses.
• Tortilla chips: crunchy carb delivery system, salty, often fried not super healthy.

Ingredient Quantities

• 16 oz (1 lb) white American cheese, cubed (Velveeta or white American)
• 8 oz cream cheese, softened and cut into chunks
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• 1 cup whole milk, plus more to thin if needed
• 1 can (4 oz) diced green chiles, drained
• 1 to 2 fresh jalapeños, seeded and finely diced (or 1/4 cup pickled jalapeños)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt, or to taste
• 2 tablespoons chopped fresh cilantro, optional but good
• 2 green onions, thinly sliced for garnish
• Tortilla chips for serving

How to Make this

1. Cube 16 oz white American cheese (Velveeta or white American), cut 8 oz cream cheese into chunks and toss into the crockpot with 1 cup shredded Monterey Jack or Pepper Jack.

2. Pour in 1 cup whole milk, add 1 can (4 oz) drained diced green chiles, 1 to 2 seeded and finely diced fresh jalapeños (or 1/4 cup pickled jalapeños), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/4 tsp black pepper and 1/2 tsp kosher salt; give it a quick stir to combine.

3. Cook on low for 1 to 1 1/2 hours, stirring every 10 to 15 minutes, until the cheeses are melted and smooth. If you need it faster set to high for 30 to 45 minutes but watch and stir more often so it doesnt scorch.

4. Use a silicone spatula or whisk to scrape the bottom while stirring so nothing sticks, and break up any chunky bits so the dip gets silky.

5. If the queso is too thick add more warm whole milk 1 tablespoon at a time until you hit the consistency you want, stir after each addition. Cold milk will slow melting so warm it first if possible.

6. Taste and adjust seasoning: add a pinch more salt or a little extra diced jalapeño if you want more heat, or another splash of milk for a milder thinner dip.

7. Stir in 2 tablespoons chopped fresh cilantro now if you want it mixed through, or save most for garnish if you prefer a fresher look and flavor.

8. Switch crockpot to warm to keep the queso perfect for serving, or leave on low and stir occasionally. Keep the lid slightly ajar to prevent sweating if it looks watery.

9. Garnish with thinly sliced green onions, the reserved cilantro, and serve hot with plenty of tortilla chips. Reheat on low and stir every 15-20 minutes if it sits out for a while.

Equipment Needed

1. Crockpot (slow cooker), at least 2 to 3 quarts so it fits and stays warm
2. Cutting board for chopping jalapeños and slicing green onions
3. Chef’s knife, sharp for cubing the cheeses and dicing stuff
4. Measuring cups and spoons to get the milk and spices right
5. Silicone spatula or wooden spoon to scrape the bottom so it dont stick
6. Whisk for smoothing out lumps and loosening the queso while stirring
7. Can opener for the diced green chiles
8. Ladle or large serving spoon to dish the queso into bowls for serving

FAQ

Crockpot White Queso Dip Recipe Substitutions and Variations

• White American (16 oz Velveeta): swap with 1 lb Monterey Jack or 1 lb mild white cheddar plus 4 oz cream cheese and a splash more milk to keep it smooth. Cheddar can get grainy so melt low and stir.
• Cream cheese (8 oz): use 8 oz Neufchâtel for a slightly lighter finish, or 3/4 cup full fat Greek yogurt for tang and less fat but add a little extra shredded cheese so the dip doesn’t get too thin.
• 1 can diced green chiles: substitute 1 roasted poblano (peeled, seeded and diced) or 1/2 cup jarred roasted hatch chiles for a fresher roasted flavor.
• Jalapeños: use serranos if you want more heat, or 1/4 cup pickled jalapeños for tangy zip, or a diced poblano if you want it milder.

Pro Tips

1) Grate or finely dice the white American before melting. Smaller pieces melt way more evenly so you get silkier queso and less chance of little chewy bits.

2) If the dip looks grainy after melting, blitz it briefly with an immersion blender or whisk it hard. Another trick is to stir in a tiny cornstarch slurry (about 1 tsp cornstarch dissolved in 1 tbsp cold milk) and simmer a minute, that smooths and stabilizes it.

3) Brighten the flavor at the end with a splash of acid, like 1 tsp lime juice or a tablespoon of pickled jalapeño juice. It makes the cheese taste fresher and cuts through the richness, but add it after you taste so you dont overdo it.

4) Keep extra warm milk or cream on hand for serving, add it warmed 1 tbsp at a time to loosen the queso rather than reheating hard. Reheating slowly and stirring prevents separation, and leftovers reheat best gently on the stove or in short bursts in the microwave.

5) For hands-off serving, transfer the finished queso into a small crock or ceramic bowl set on a low heat source, or double boil the bowl so it stays molten without scorching. Also press plastic wrap onto the leftovers surface before chilling to avoid a weird skin forming.