I love making this White Queso Dip. The melty Velveeta white cheddar, diced green chiles, and creamy blend of sour cream and whole milk, with garlic powder and cumin, create a delightfully smooth flavor. A sprinkle of jalapeños and cilantro adds a subtle kick that makes it an inviting appetizer.

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I recently whipped up my Crockpot White Queso Dip Recipe ~ Barley & Sage and I gotta say it impressed me big time. I had my 12 oz Velveeta white cheddar all cubed up and tossed in a can of diced green chiles, then mixed in 1/2 cup sour cream and 1/2 cup whole milk to get that super smooth and creamy texture we all love.

I couldn’t resist adding a pinch each of garlic powder, onion powder and 1/4 teaspoon ground cumin plus salt and pepper to taste. I even threw in a couple of seeded and diced jalapeños for a little extra kick and finished it off with a sprinkle of chopped cilantro.

This dip is perfect for game day or whenever you’re craving an easy, tasty appetizer full of flavors reminiscent of classic Mexican dishes and yummy party food appetizers. It’s one of those queso dip recipes that you just gotta try.

Why I Like this Recipe

1. I really love how easy this recipe is to make; it almost feels like you’re not working hard at all and yet you get a super smooth, yummy dip every time.
2. I like that it blends the mild creamy flavor of Velveeta with a kick from the jalapeños and green chiles, making it perfect for spicing up any snack time.
3. I enjoy how the dip comes together in the crockpot so perfectly as it slowly melts into a creamy consistency, which always makes me feel like I’m treatin myself.
4. I appreciate that it’s an awesome appetizer for game day, because it goes great with chips and nachos and everyone always raves about its flavor.

Ingredients

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Velveeta white cheddar: creamy and high in protein and fats gives rich, smooth texture.
Green chiles: adds mild heat and tang while boostin vitamin C and flavor.
Sour cream: thick and tangy helps enrich the dip though adds a bit of fat.
Whole milk: smooth and lightly sweet that balances the spices and heat.
Jalapeños: optional extra spice to intensify flavor with a bright punch.
Ground cumin: provides earthy, warm spice and a little boost of antioxidants.
Onion powder: adds subtle savory notes with a hint of natural sweetness.
Garlic powder: infuses the dip with a gentle aromatic punch.
Cilantro: optional garnish offering fresh, vibrant flavor and a touch of green goodness.

Ingredient Quantities

12 oz Velveeta white cheddar, cut into cubes

1 can (10 oz) diced green chiles, drained

1/2 cup sour cream

1/2 cup whole milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground cumin

Salt and pepper, to taste

Optional: 1-2 jalapeños, seeded and diced

Optional: a sprinkle of chopped cilantro for garnish

How to Make this

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1. Cube the Velveeta white cheddar and toss them into your crockpot along with the drained can of diced green chiles.

2. Stir in the sour cream and whole milk until everything is combined.

3. Sprinkle in the garlic powder, onion powder, and ground cumin.

4. Season with salt and pepper to taste, making sure you mix it well.

5. If you like a bit of extra spice, add in one or two seeded and diced jalapeños.

6. Give the mixture a good stir to ensure all the ingredients are evenly spread out.

7. Set your crockpot to low and let the cheese melt slowly over 1 to 2 hours, stirring occasionally to help it go smooth.

8. Check on the dip towards the end and stir well to make sure there are no chunks left unmelted.

9. Turn off the heat once everything has melted together into a creamy consistency.

10. Serve hot with your favorite chips or nachos, and if desired, garnish with a sprinkle of chopped cilantro.

Equipment Needed

1. Crockpot (slow cooker)
2. Sharp knife
3. Cutting board
4. Measuring cups and spoons
5. Can opener
6. Large mixing spoon

FAQ

How long do I let the dip cook in the crockpot?

I usually let it cook on low for about 2 to 3 hours. This gives the cheese time to melt and the flavors to blend. Just keep an eye on it so it doesn't overcook.

Can I use a different kind of cheese instead of Velveeta white cheddar?

You could try other cheeses, but Velveeta gives that smooth texture that's key to this recipe. Other cheeses might change the consistency a bit so be careful with substitutions.

Is it okay to add the jalapeños at the beginning?

Sure, if you like a bit of heat. Adding them from the start lets the spicy flavor meld into the dip, but you can also add them later if you dont want the dish too spicy.

What do I do if the queso turns out too thick?

If it seems too thick, you can stir in a bit more whole milk or sour cream until you reach your desired consistency. Just add gradually and stir well.

What are some good serving ideas for this dip?

This dip works great as a party snack. Serve it with tortilla chips, toasted bread, or even fresh veggies. It's super versatile and perfect for game nights or casual get-togethers.

Crockpot White Queso Dip Recipe ~ Barley & Sage Substitutions and Variations

If you can’t find Velveeta white cheddar, try using a good melting white cheddar or even a mix of cream cheese and cheddar to get that creamy texture.
If you’re out of sour cream, Greek yogurt works just fine as a 1:1 substitute, and it’ll still give you that nice tang.
Whole milk can be swapped out with half-and-half if you like it a bit richer, or even almond milk if you’re going dairy-free (it might change the flavor a lil bit though).
Ran out of garlic powder? Use a bit of minced garlic instead, but remember to use less since it’s a bit stronger.
If jalapeños aren’t available, try a pinch of cayenne pepper for some heat, or use pickled jalapeños for a tangier kick.

Pro Tips

1. Try warming up the sour cream and milk a little bit before mixing so everything blends more easily and you dont end up with cold spots that can mess up the dip’s texture.
2. If you really like a spicy kick, add only one diced jalapeño at first and then taste it later, because you can always add more but you cant take it out once it’s too spicy.
3. Make sure to stir the dip frequently toward the end of cooking so that the cheese melts evenly and nothing burns on the bottom of the crockpot.
4. For a creamier consistency, you might want to add a little extra sour cream or even a splash more milk after the cheese has fully melted, especially if the dip seems a bit thick.