Description
Slow Cooker Queso Dip is the ultimate party favorite, combining creamy Velveeta and sharp cheddar with zesty Rotel tomatoes for a gooey, delicious dip. Perfect for game days or cozy nights in, this easy-to-make recipe will have everyone reaching for more tortilla chips or fresh veggies. It’s a crowd-pleaser that elevates any gathering!
Ingredients
Scale
- 16 oz Velveeta cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 10 oz can Rotel diced tomatoes with green chilies (undrained)
- 1 cup sour cream
- 1 lb ground beef or sausage, browned
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Brown the ground beef or sausage in a skillet over medium heat until fully cooked. Drain excess grease and set aside.
- In a slow cooker, combine Velveeta cheese, shredded cheddar cheese, Rotel tomatoes (with juices), sour cream, and cooked meat.
- Add cumin and chili powder; stir well to mix all ingredients evenly.
- Cover and cook on low for about 2 hours, stirring occasionally until everything is melted and gooey.
- Serve hot with tortilla chips or fresh veggies; add toppings like jalapeños or avocado slices if desired.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Customize your dip by adding jalapeños for heat or black beans for extra texture. For a smoother consistency, sauté onions and garlic before adding them to the slow cooker. Store leftovers in an airtight container in the refrigerator for up to three days.