Slow Cooker Queso Dip

from 3 votes

There’s nothing thin or saucy about this Slow Cooker Queso Dip! It stars chorizo (or ground beef), cheddar cheese, cream cheese and salsa. It’s thick, cheesy and perfect for dipping and dunking or spooning atop a platter of chips for the ultimate nachos.

Chorizo queso dip in a white bowl next to a bowl filled with tortilla chips and a small bowl containing  pico de gallo.

Get ready to elevate your snack game with the best chorizo queso dip to ever cross your lips! But don’t worry, if you’re not a fan of the slightly spicy sausage, you can easily substitute the same quantity of ground beef.

This Mexican cheese dip is thick and hearty. It’s the kind of dip that sticks to your chips and it’s so good that you’ll want to eat it with a spoon. Best of all, it’s made with only four simple ingredients!

Imagine a blend of slightly spicy chorizo, sharp cheddar cheese, cream cheese, and store-bought or homemade salsa. There’s no processed cheese in sight!

Simply let all the ingredients mingle together in your reliable slow cooker and a few hours later, you’ll have a thick, cheesy queso dip that’s perfect for game day, your next party or as an appetizer alongside your favorite Mexican-inspired dishes.

Why You’ll Love this Recipe

  • It’s made with just four ingredients.
  • Rich, velvety smooth and packed with flavor.
  • Made without Velveeta cheese – only real ingredients here! 
  • Hearty and satisfying. 
  • Perfect for stress-free entertaining – it’ll stay warm in your slow cooker for hours!

Slow Cooker Queso Dip Video Tutorial

Slow Cooker Queso Dip

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Join Kelly in her kitchen as she shares her tips and tricks for making slow cooker queso dip.

4 Simple Ingredients

This Mexican cheese dip is made with real cheese and can be as spicy or as mild as your heart desires. Once you try my recipe, you’ll never go back to the jarred variety again!

Four glass bowls containing ground beef, salsa, cream cheese and cubed cheddar cheese.
  • Chorizo or ground beef: For a milder option, choose ground beef. If you love a kick of spice, opt for chorizo.
  • Sharp cheddar cheese: Just like my taco pasta recipe, we’re using real cheese. No processed stuff here!
  • Cream cheese: The secret to the dip’s creamy texture and velvety richness.
  • Chunky salsa: Choose your preferred salsa heat level, from mild to hot, to tailor the spice level. I love Pace Chunky Salsa!

See the recipe card for full information on ingredients and quantities.

Variations

  • Use your favorite ground meat! Swap chorizo with spicy sausage for an extra kick, or use ground turkey or chicken for a leaner option.
  • Experiment with different cheeses. Mild cheddar, Monterey Jack, pepper jack or a blend of cheeses would all work well. 
  • Replace the chunky salsa with salsa verde for a slightly different flavor profile. And for a homemade touch, try a fresh pico de gallo, like the one I share in my recipe for carnitas.
  • Elevate the heat factor and add a crunchy texture by serving the queso with sliced jalapeños. Pro tip: Seed the jalapeños for milder heat or leave the seeds for an extra kick.

How to Make Queso Dip in a Slow Cooker

Making restaurant-worthy queso dip at home in your slow cooker involves just three simple steps:

  1. Brown the ground meat. Patience is key. Allow the chorizo or ground beef to brown thoroughly to develop rich flavors. 
Browned ground beef in a large nonstick skillet.
  1. Transfer the meat to your slow cooker and add the remaining ingredients. Use a slotted spoon to transfer the browned meat to the slow cooker. This helps drain excess grease, ensuring your queso isn’t overly oily. 
Browned ground beef, cream cheese, cubed cheddar cheese and chunky salsa in a slow cooker.
  1. Cover and cook it on LOW for 1 ½ hours. Stir the dip then change the slow cooker to the WARM setting. This keeps the cheesy dip at the perfect serving temp without overcooking.

Kelly’s Make-Ahead Note: The queso dip can remain in the slow cooker on the WARM setting for up to 3 hours and stirred intermittently. If it thickens too much, you can thin it by stirring in milk as needed.

Serving Suggestions

This homemade queso will totally rival your local Mexican restaurant! I love to pair it with warm tortilla chips, but there are plenty of other options for serving. Here are a few ideas:

  • Fresh veggies – carrots, bell peppers, etc.
  • Pretzelssoft pretzels or pretzel bites are a great option for a salty snack
  • Pita chips – another crunchy option that pairs well with the creamy dip 
  • Nachos – if you want to take things to the next level, try making loaded nachos with queso dip as the base
  • Quesadillas – spread the Mexican cheese dip on a tortilla and add your favorite fillings
  • Fries – dip your French fries or sweet potato fries in the queso for a seriously tasty snack

Common Questions

Can I make this without a slow cooker?

Absolutely! You can make queso dip on the stovetop by melting and combining the ingredients in a saucepan over low heat. Stir continuously to prevent scorching.

How do I keep the queso dip warm during a party?

If serving over an extended period, set your slow cooker to the WARM setting. You can also transfer the queso to a fondue pot or a chafing dish to maintain a consistent temperature.

Can I make queso dip without meat for a vegetarian version?

Certainly! Simply omit the chorizo or ground beef and consider adding extra veggies or black beans for added texture and flavor in your vegetarian queso dip.

More Snack Recipes You’ll Love

Looking for more ways to satisfy your snack cravings? Don’t miss our full lineup of Quick and Easy Dip Recipes. Find even more inspiration with these reader-favorite snack recipes: 

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Appetizer

Slow Cooker Queso Dip

Take the stress out of snack prep with this crowd-friendly recipe for Slow Cooker Queso Dip made with real cheese.
Author: Kelly Senyei
5 from 3 votes
Chorizo queso dip in a white bowl next to a bowl filled with tortilla chips and a small bowl containing pico de gallo.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 servings

Ingredients 

  • 1 pound fresh chorizo sausage or ground beef
  • 1 pound sharp cheddar cheese, cut into 1-inch cubes
  • 1 (8-oz.) package cream cheese
  • 1 1/2 cups chunky salsa
  • Sliced jalapeños, for serving (optional)
  • Tortilla chips or veggies, for serving

Instructions 

  • Brown the chorizo or ground beef in a large sauté pan set over medium heat, using a spatula to break it apart into crumbles. Using a slotted spoon, transfer the ground meat to the slow cooker.
  • Add the cubed cheddar cheese, cream cheese and salsa to the slow cooker, stirring to combine. Cover and cook it on LOW for 1 ½ hours. Stir the dip then change the slow cooker to the WARM setting.
  • When ready to serve, enjoy the queso dip directly from the slow cooker or spoon it into serving bowls and top with sliced jalapeños (optional). Serve with tortilla chips or veggies for dipping.

Kelly’s Notes

  • The queso dip can remain in the slow cooker on the WARM setting for up to 3 hours and stirred intermittently. If it thickens too much, you can thin it by stirring in milk as needed.
  • You can make queso dip on the stovetop by melting and combining the ingredients in a saucepan over low heat. Stir continuously to prevent scorching.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 400kcal, Carbohydrates: 4g, Protein: 22g, Fat: 32g, Saturated Fat: 16g, Cholesterol: 87mg, Sodium: 1117mg, Potassium: 336mg, Sugar: 1g, Vitamin A: 640IU, Vitamin C: 0.7mg, Calcium: 342mg, Iron: 1.2mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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5 from 3 votes

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Comments

  1. Jenni Walter says:

    can you make this without a slow cooker?

    1. Kelly Senyei says:

      That should work, Jenni!

  2. Helen N. says:

    Delicious! I swapped about 1/4 cup salsa for green chili sauce. Ended up great! Can’t wait to make it again.

    1. Kelly Senyei says:

      I’m thrilled you enjoyed the recipe, Helen!

  3. Jordan Cumbo says:

    If I am increasing the serving size to 30, will it need to cook longer than 1 1/2 hours?

    1. Kelly Senyei says:

      It shouldn’t need to!

  4. Michelle says:

    Is there a specific brand of chunky salsa you like to use?

    1. Kelly Senyei says:

      I love Pace Chunky Salsa!

  5. Kathy M says:

    5 stars
    Really tasty! I loved it. 2nd time I tried it I traded out half the cheddar with some pepper jack cheese and it gave it some nice tang.

    1. Kelly Senyei says:

      I’m thrilled you’re enjoying the recipe, Kathy!

  6. Jolene Yutzy says:

    5 stars
    This is delicious and 1 of the only that doesn’t use Velveeta!!! Real cheese, real food, real good!! Thank you!

    1. Kelly Senyei says:

      YES! Thrilled you enjoyed the recipe, Jolene!

  7. Beth says:

    5 stars
    Soooo cheesy and yummy!

    1. Kelly Senyei says:

      So glad you enjoyed the dip, Beth!

  8. sharon says:

    I am totally going to try this. I’m happy to see that Velvetta isn’t an ingredient. Thanks for sharing.

    1. Kelly Senyei says:

      You are so welcome, Sharon! Enjoy :)