This crock pot cheese dip is rich, smooth, and irresistibly dippable. It tastes just like the white queso from your favorite Mexican restaurant but is made at home with simple ingredients. The crock pot does all the work, keeping the dip warm and ready to serve without constant stirring. It’s also versatile—you can make it mild or spicy, and it pairs perfectly with tortilla chips, veggies, or even drizzled over tacos.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White American cheese, cubed
Monterey Jack or Pepper Jack cheese, shredded
Whole milk or half-and-half
Diced green chiles (canned)
Pickled jalapeños or fresh jalapeños (optional)
Garlic powder
Onion powder
Cumin (optional for a smoky depth)
Salt (to taste)
Directions
Add the cubed white American cheese and shredded Monterey Jack (or Pepper Jack) cheese to the crock pot.
Pour in the milk or half-and-half and add the diced green chiles, garlic powder, onion powder, and cumin if using.
Stir everything together, cover the crock pot, and set to low heat.
Cook for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and the mixture is smooth.
If the dip is too thick, add a splash more milk to reach your desired consistency.
Stir in chopped jalapeños if you want extra heat.
Turn the crock pot to the warm setting and serve directly from it to keep the cheese dip hot and creamy.
Servings and timing
This recipe yields about 6–8 servings as an appetizer. Prep time is just 5 minutes, with a cook time of 1–2 hours on low, depending on your crock pot.
Variations
Spicy Queso: Use Pepper Jack cheese and double the jalapeños for more heat.
Meaty Dip: Stir in cooked ground beef, or sausage for a hearty twist.
Tex-Mex Style: Add a handful of diced tomatoes or a can of Rotel (drained).
Cream Cheese Version: Mix in 4 oz of cream cheese for a thicker, tangier texture.
Southwest Queso: Add corn and black beans for more flavor and texture.
Storage/Reheating
Store leftover cheese dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a saucepan over low heat, adding a splash of milk to loosen it up. If reheating in the crock pot, set it to low and stir frequently until warmed through.
FAQs
What kind of cheese is best for white queso dip?
White American cheese is essential for a smooth melt. Monterey Jack or Pepper Jack adds flavor and stretchiness.
Can I make this dip ahead of time?
Yes, prepare and store it in the fridge, then reheat it in the crock pot before serving.
How do I keep the dip from getting too thick?
Add more milk or half-and-half a little at a time to loosen it, especially when reheating.
Can I use Velveeta?
Yes, white Velveeta can be used in place of white American cheese for a similar melt and texture.
What’s the best way to serve this dip?
Serve it warm with tortilla chips, pretzels, veggies, or drizzle it over nachos, burritos, or baked potatoes.
Is this dip gluten-free?
Yes, as long as you use gluten-free cheese and seasonings, this dip is naturally gluten-free.
Can I use heavy cream instead of milk?
Yes, for a richer dip, you can use heavy cream or even evaporated milk.
How long can I leave this on the warm setting?
You can leave it on warm for up to 3 hours, stirring occasionally to prevent sticking or separation.
Can I double the recipe?
Absolutely. Just make sure your crock pot is large enough and stir frequently to ensure even melting.
What if I don’t have a crock pot?
You can melt the cheese mixture in a saucepan on low heat, stirring constantly, then transfer to a small slow cooker or warming dish for serving.
Conclusion
The Best Crock Pot White Cheese Dip is everything you want in a party appetizer: creamy, cheesy, simple to make, and endlessly customizable. With just a few ingredients and no-fuss preparation, you’ll have a crowd-pleasing dip that stays warm and delicious all night long. Whether you’re hosting game day or just craving queso, this recipe has you covered.
The Best Crock Pot White Cheese Dip is a creamy, melty, restaurant-style queso made with white cheeses, perfect for parties and game days. Slow-cooked to perfection, it stays warm, smooth, and irresistibly dippable for hours.
Author:Catherine
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour 5 minutes
Yield:6–8 servings
Category:Appetizer
Method:Slow Cooker
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
1 lb white American cheese, cubed
1 cup Monterey Jack or Pepper Jack cheese, shredded
3/4 cup whole milk or half-and-half
1 (4 oz) can diced green chiles, drained
1–2 tbsp pickled jalapeños or chopped fresh jalapeños (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin (optional)
Salt, to taste
Instructions
Add cubed white American cheese and shredded Monterey Jack (or Pepper Jack) cheese to the crock pot.
Pour in the milk or half-and-half. Add diced green chiles, garlic powder, onion powder, cumin (if using), and a pinch of salt.
Stir to combine. Cover and cook on low for 1 to 2 hours, stirring every 30 minutes until fully melted and smooth.
If the dip is too thick, stir in a splash of milk to adjust consistency.
Add chopped jalapeños for extra spice, if desired.
Once melted, set the crock pot to warm and serve directly from it, stirring occasionally to maintain texture.
Notes
Use white American cheese for the smoothest melt—it’s key for that classic restaurant-style texture.Add cream cheese for a thicker, tangier variation.For more flavor, stir in Rotel, cooked sausage, or ground beef.Stir occasionally while on warm to avoid separation.Can be served with chips, pretzels, veggies, or drizzled over tacos and nachos.
