Crockpot Queso Dip
A rich and creamy Crockpot queso dip made with cream cheese, cheddar, and Monterey Jack—perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 block cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can diced tomatoes with green chiles
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Place the cream cheese, cheddar cheese, Monterey Jack cheese, diced tomatoes, onions, garlic powder, cumin, salt, and pepper into the Crockpot.
- Stir to combine.
- Cover and cook on low for 2-3 hours, stirring occasionally until melted and creamy.
- Serve warm with tortilla chips, fresh veggies, or as a nacho topping.
Notes
For a spicier dip, swap in pepper jack cheese. If dairy-free, use plant-based cream cheese and cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Find it online: https://www.topchoicerecipes.com/crockpot-queso-dip/