Crock Pot Queso Recipe: Spicy. Creamy. Easy. Not Your Average Cheese Dip. Mandy Ellis August 29, 2014 Cheese, Cooking, Cool, Interesting, Recipes Let’s say you just heard about your friend’s backyard BBQ. You have to bring something other than beer for everyone to enjoy and you only have a few hours until the party. Something that’s easy to make, homemade of course, and everyone will enjoy. You can’t start something that takes hours in a crock pot but you want something that’s not boring. Enter crock pot queso dip recipe. I know you’re thinking, “cheese dip? So tired!” but when you make this recipe, your taste buds will be anything but bored. Crock pot queso is more than just cheese dip; it’s the ultimate cheesy, spicy, filling, and hearty dip your mouth craves when it’s downing a great beer. Your mouth first tastes the creaminess of the Velveeta and cream cheese and smoky meat bites then the slow heat of the Hot Rotel with tomatoes and habaneros until your teeth feel the crunch of the freshly-diced jalapenos. It’s what a cheese dip was meant to be. Cheese blends are for fondue, not dip. Football parties, BBQs, summer get-togethers, and beer extravaganzas desire something more than four different cheeses just melted together. Even if you’re not a huge fan of spicy, crock pot queso won’t knock your socks off. And if you’re worried that it will, you can easily adjust the recipe. The regular Rotel with diced tomatoes and green chilies is much milder and there is also a Mild Rotel available that’s even calmer in flavor. You can also scratch the jalapenos altogether or use green, red, or yellow peppers, which are not very spicy, to add to the dip instead. Purchasing a dry rub that’s mild or lightly spiced will also help to decrease the heat of this dip if you’re worried it may be too spicy. I would say this dip is semi-spicy but not so much that you need a paper towel to wipe your eyes or a glass of cold milk to wash down the heat. This recipe for crock pot queso is also easily doubled or tripled to meet your needs. There are a variety of different sizes of block Velveeta cheeses available (I like to buy the 2% Velveeta instead of the traditional because I like the flavor better in the dip), you can easily buy a double pack of cream cheese, and doubling or tripling the rest of the ingredients means just grabbing one more at the store. If you’re going to a party, I definitely suggest doubling or tripling the recipe. This crock pot queso is a crowd wow-er and you will easily go home with an empty serving bowl. Some other tips for this crock pot queso recipe: Use low fat cream cheese. I hate when dips have that oil ring or oil film on top. It’s not appetizing and it’s not helping the dip. It’s just the extra fat that didn’t get soaked into the other ingredients during cooking. Using low fat cream cheese and 2% Velveeta will eliminate the grease ring and oil film as well as extra calories, fat, and salt. While the recipe is cooking in the slow cooker, it will have a little tiny ring of oil around it; however, you can easily stir this in at the end of the cooking time and it will disappear. After refrigerating the dip, I haven’t seen any oil residue at all. Choose the right BBQ dry rub. I LOVE incorporating BBQ dry rub into dips. It adds a great mix of spices along with heat and depth. Some BBQ dry rubs though don’t quite mix well with certain dips. Since I’ve moved to Arizona, my favorite dry rub, Dinosaur BBQ’s Cajun Foreplay, isn’t available in store and I have to order it online (something I suggest everyone should do!). When I run out of Dinosaur Foreplay, I stick to Stubb’s Bar-B-Q Spice Rub. It’s mostly similar to Dinosaur BBQ’s Cajun Foreplay and it’s a great addition to a lot of dips. I tried the Pork Spice Rub and the Beef Spice Rub but they just didn’t add the same oomph to my dips that the Bar-B-Q Spice Rub did. Again if you don’t want something as spicy or full of heat, pick a milder dry rub or you can use any other combination of spices that you like. Another item to note, I haven’t noticed that much a difference in taste between the beef and turkey but I have with the sausage. Depending on which type of sausage you buy, there are spices in the meat that will add to the heat and flavor of the dip. I typically just salt and pepper the beef or turkey but Italian sausage comes with its own blend of spices. Ground turkey is a healthier choice compared to ground beef but since it’s such a small amount for a large amount of dip, it really won’t cost you too much to use ground beef. Plus, the flavors are almost identical. For crock pot queso, beef, turkey, and sausage are all good meat choices. If you’re vegan or vegetarian, you can make this dip meatless or add vegan mock meats and cheeses instead. Crock pot queso only takes an hour and half to get the perfect dip. You’re essentially just slow melting the cheese with the ingredients so if you’re in a hurry, you can put this dip in the slow cooker, shower, then it’s done. If you have a little more time on your hands, Buffalo Chicken Dip is also a wonderful choice to bring to your next gather or to enjoy at home any time of the year. For that recipe, you’ll want to make sure you double or triple as well since they tend to be eaten quite quickly and with gusto. Creamy. Cheesy. Spicy. Chip and guest pleaser. Crock pot queso is what you want for a unique cheese dip that’s more than just plain cheese. Take it to your next party and you’ll see how fast it disappears. Serve with tortilla chips for best results and your stomach and friends will thank you. Crock Pot Queso Cheese Dip Recipe 2014-05-19 05:39:06 Serves 8 Crock-Pot Queso Cheese Dip Recipe that will get your guests excited and want to come over every weekend. So warm, fast, easy, and delicious. Write a review Save Recipe Print Prep Time 30 min Cook Time 1 hr Total Time 1 hr 30 min Prep Time 30 min Cook Time 1 hr Total Time 1 hr 30 min Ingredients • 16 oz block of Velveeta cheese • ½ package (4 oz) cream cheese • 1 (10 oz) can of Hot Rotel with diced tomatoes and habaneros • 1 (10.75 oz) can of cream of chicken soup • 1 TB (Tablespoon) dry rub • 2 fresh jalapenos, diced • 8 oz of ground beef, ground turkey, or Italian sausage Slow Cook it • In a medium nonstick skillet, brown the beef/turkey/sausage and set aside when fully cooked • Chop the Velveeta cheese and cream cheese into 1-inch cubes and add them to the crock pot • Add the Rotel, cream of chicken soup, dry rub, and jalapenos to the crock pot over the cheeses • Stir all ingredients in the crock pot until fully combined • Turn the crock pot onto low and cook the initial mixture for 30 minutes to 1 hour • Add the browned beef/turkey/sausage to the mixture and cook for an additional 30 minutes stirring the mixture occasionally until all ingredients are melted together • Enjoy this dip with tortilla chips at your next party or on a rainy day when you need a cheesy pick-me-up! By Mandy Ellis So Good Blog http://www.sogoodblog.com/ Recipe Category: Appetizer Recipe Cuisine: American Slow Cook it: In a medium nonstick skillet, brown the beef/turkey/sausage and set aside when fully cooked Chop the Velveeta cheese and cream cheese into 1-inch cubes and add them to the crock pot Chop the jalapeños and add them to the crock pot Add the Rotel, cream of chicken soup, dry rub, and jalapenos to the crock pot over the cheeses Stir all ingredients in the crock pot until fully combined Turn the crock pot onto low and cook the initial mixture for 30 minutes to 1 hour Add the browned beef/turkey/sausage to the mixture and cook for an additional 30 minutes stirring the mixture occasionally until all ingredients are melted together Enjoy this dip with tortilla chips at your next party or on a rainy day when you need a cheesy pick-me-up! SummaryRecipe NameCrock Pot Queso Published On 2014-08-29Preparation Time 30MCook Time 1H Total Time 1H30M The following two tabs change content below.BioLatest Posts Mandy Ellis I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast. 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