Meet my latest dip creation – in the Crockpot, of course.
It’s no secret that I love dips. I have dozens of dip recipes: your basic beer dip and bean dip, fancy ones like my Crab Rangoon Dip, and even sweet ones like this Creamy Oreo Dip.
But in all my years of dipping and dunking, I’ve never made a queso dip. This is a classic Mexican dip made with melted cheese, milk, chili peppers, and zesty spices. It’s great with tortilla chips or as a sauce for all kinds of Mexican foods.
Besides being versatile, queso dip is really easy to make. The key is to combine your hard cheese – I used American, but cheddar or Monterey Jack will work – with soft cream cheese, so they melt together to form a silky-smooth, creamy mixture. The heat of the peppers and spices spreads into the cheese as it melts, and all it needs is a little milk to thin it to a good dipping consistency.
Needless to say, my favorite way to make this queso dip is in my trusty Crockpot. You can mix it up, heat it up, and keep it warm until it’s time to get the party started. If you want, you can even serve it right in the crock.
Warm, creamy, and spicy, this Crockpot White Queso Dip will turn any gathering into a fiesta.
Crockpot White Queso Dip
INGREDIENTS:
16oz white American cheese, cut into 1/2 inch cubes
8oz cream cheese, cut into 1/2 inch cubes
2 Tablespoon salted butter
1 (4oz) can diced green chiles
1 teaspoon of cumin
1/2 teaspoon of oregano
1/4 teaspoon of garlic powder
1/2 Tablespoon jalepenos, minced (plus extra for topping)
1(4oz) jar of pimentos, drained and diced
2 Tablespoons milk
2 Tablespoons cilantro, chopped fine
juice of 1/2 lime
DIRECTIONS:
- Combine the American cheese, cream cheese, butter, green chiles, cumin, oregano, garlic powder and jalepenos in your crockpot. Cover and cook on low heat for 1.5 hours. Stir the mixture until until well combined and then add milk and lime juice. Cook for another 20 minutes, or until the cheese is completely melted and smooth.
- Top with cilantro and extra jalapenos. And serve with your favorite tortilla chips.
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Crockpot White Queso Dip
Ingredients
- 16 oz white American cheese, cut into 1/2 inch cubes
- 8 oz cream cheese, cut into 1/2 inch cubes
- 2 Tablespoon salted butter
- 1 4oz can diced green chiles
- 1 4oz jar of pimentos, drained and diced
- 1 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/4 teaspoon of garlic powder
- 1/2 Tablespoon jalepenos, minced (plus extra for topping)
- 2 Tablespoons milk
- juice of 1/2 lime
- 2 Tablespoons cilantro, chopped fine
Instructions
- Combine the American cheese, cream cheese, butter, green chiles, pimentos, cumin, oregano, garlic powder and jalepenos in your crockpot. Cover and cook on low heat for 1.5 hours. Stir the mixture until until well combined and then add milk and lime juice. Cook for another 20 minutes, or until the cheese is completely melted and smooth.
- Top with cilantro and extra jalapenos. And serve with your favorite tortilla chips.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Judy Wallace says
How many carbs in this white queso dip?
Sharon Cool says
What size crockpot did you use for this dip?
Corey says
4-5 qt slow cooker.
susan says
Your Crock Pot White Queso Dip states: COOK 15 hours ! perhaps a Misprint !!! Both in instructions and in to “Print” ……
Corey says
It’s 1.5 hours Susan. I hope that helps 🙂
susan says
Thank You, i knew it was 1 1/2 hours…. just thought I’d bring the type-o to your attention, to be corrected…..