Crockpot Queso Dip
A creamy, hands-off dip featuring hearty ground beef and melty cheese, perfect for parties and gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef (or substitute ground chicken)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 block (16 oz) Velveeta or melting cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup milk (optional, for creamier texture)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or veggie sticks, for serving
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Add ground beef and cook until browned, about 6–7 minutes. Drain excess fat.
- Stir in diced onion and garlic; cook 2 minutes until fragrant.
- Transfer cooked beef mixture into your crockpot.
- Add diced tomatoes, black beans, and corn. Stir to combine.
- Add cubed Velveeta and Monterey Jack cheese on top.
- Sprinkle in chili powder, smoked paprika, salt, and pepper.
- Cover and cook on LOW for 2 hours or HIGH for 1 hour, stirring occasionally.
- Add milk if needed for creaminess. Sauce should be smooth and glossy.
- Garnish with fresh cilantro and serve warm with tortilla chips.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or crockpot. Substitute with ground chicken or turkey for a lighter option.