Ingredients
To create this creamy delight, you’ll need a handful of straightforward ingredients that blend beautifully together. Here’s what you’ll need:
- 1 pound of Velveeta cheese, cubed
- 1 cup of shredded Monterey Jack cheese
- 1 can (10 ounces) of diced tomatoes with green chilies, undrained
- 1/2 cup of milk
- 1/2 pound of ground beef or sausage (optional for extra heartiness)
- 1 small onion, finely chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish
If you’re looking for a vegetarian option, simply skip the ground meat. You can also experiment with adding black beans or corn for a different texture and flavor profile.
Instructions
Let’s get cooking! Here’s how you can create this easy and delicious queso dip in your Crockpot:
- If you’re using ground beef or sausage, start by browning it in a skillet over medium heat until fully cooked. Drain any excess fat and set aside.
- In the Crockpot, combine the cubed Velveeta cheese, shredded Monterey Jack cheese, and the can of diced tomatoes with green chilies.
- Add the cooked ground meat (if using), along with the chopped onion, milk, garlic powder, cumin, salt, and pepper.
- Set your Crockpot to low heat and cover. Let it cook for about 2-3 hours, stirring occasionally to ensure everything melts evenly.
- Once the cheese is fully melted and the dip is smooth, taste and adjust the seasoning if needed.
- Keep the dip warm in the Crockpot on the “keep warm” setting until ready to serve. Garnish with fresh cilantro before serving.
This recipe is a testament to the joy of slow cooking—a method I cherish for its ability to infuse flavors and create a relaxed cooking experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International