This Simple Crockpot Queso Dip is a delicious, cheesy treat that’s perfect for any gathering, and it’s incredibly easy to make with just three ingredients in a slow cooker!
Essential Ingredients and Alternatives
- Cream Cheese: Start with two 8-ounce blocks of cream cheese. This creamy base is perfect for a rich dip.
- Salsa Verde: This green salsa can range from mild to hot. If green salsa isn’t your style, feel free to substitute with a red tomato salsa for a different flavor profile.
- Cheese: The recipe calls for Monterey Jack cheese for its excellent melting qualities and mild flavor. Alternatives like white cheddar, pepper jack, or Havarti can also be used to vary the taste and texture. For the creamiest dip, shred your cheese from a block rather than using pre-shredded varieties, which can contain anti-caking agents that make the dip less smooth.
Optional Variations
Customize this queso to suit your taste! Consider adding ingredients such as cooked ground beef, a can of Rotel, diced jalapeños, or green chilis for an extra flavor kick.
Serving Suggestions
Once the queso has melted together after about 2 1/2 hours on low, it’s ready to be served. You can pair this queso with:
- Tortilla chips
- Pretzel bites
- Raw vegetables
- Crispy chicken tenders
- Roasted potato wedges
- Chicken tacos
- French fries
Keep the crockpot set to warm to serve over time, allowing the queso to be available for up to 2 hours at your gathering.
Making Queso Without a Crockpot
No crockpot? No problem! You can easily prepare this queso on the stovetop. Just combine the ingredients in a saucepan and heat on low until melted and smooth. Alternatively, use a double boiler to prevent any chance of burning the cheese.
Storage Tips
If you have leftovers, store the queso in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, on the stovetop, or in a slow cooker on the warm setting to enjoy it again.
Ingredients
- 2 blocks (8 ounces [227 grams] each) cream cheese, room temperature
- 1 jar (12 ounces [340 grams]) salsa verde
- 2 cups (8 ounces [227 grams]) Monterey Jack cheese, shredded
- Tortilla chips, for serving
Cooking Instructions
- Combine Ingredients: Place the cream cheese, salsa verde, and shredded Monterey Jack cheese into the bowl of your slow cooker.
- Cook: Cover and set the slow cooker on low. Cook for 2½ hours, stirring every 30 minutes, until the queso is uniformly smooth and thoroughly heated.
- Serve: Keep the dip warm in the crockpot and serve with a side of tortilla chips for dipping.
This Simple Crockpot Queso Dip is not only easy to make but also a crowd-pleaser at any event, ensuring you have a go-to appetizer ready with minimal preparation. Enjoy the creamy, cheesy goodness at your next party!
