Description
This Crock Pot Beef Queso Dip is a creamy, cheesy, and flavorful appetizer perfect for gatherings and parties. Ground beef is browned with onions and garlic, then combined with diced tomatoes, green chilies, and a blend of cheeses before slow cooking to create a warm, scoopable dip. Garnished with fresh cilantro, jalapeños, and green onions, it pairs perfectly with tortilla chips for a crowd-pleasing snack.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef (80/20 blend works perfectly)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (4 oz) can diced green chilies
- 1 packet taco seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Cheese and Liquids
- 16 oz Velveeta cheese, cubed
- 8 oz cream cheese, softened and cubed
- 1 cup sharp cheddar cheese, freshly shredded
- ½ cup whole milk
- ¼ cup beef broth
Garnishes and Serving
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced green onions
- Tortilla chips for serving
Instructions
- Brown the Beef Base: Heat a large skillet over medium-high heat and add the ground beef. Cook for 6-8 minutes, breaking it apart with a wooden spoon until no pink remains and brown bits form. Add the diced onion and cook for another 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Retain about a tablespoon of fat for richness.
- Season the Mixture: Sprinkle taco seasoning, smoked paprika, and cumin over the beef mixture. Stir and let the spices bloom for about a minute to deepen flavor. Add the drained diced tomatoes with green chilies and additional green chilies, mixing well.
- Transfer to Slow Cooker: Move the beef and spice mixture to a slow cooker. Top with cubed Velveeta, cream cheese, and shredded cheddar. Pour in whole milk and beef broth to achieve a creamy consistency.
- Slow Cook to Perfection: Set the slow cooker to low heat and cook for 1.5 to 2 hours. Avoid stirring in the first hour. Afterward, stir every 20-30 minutes to ensure even melting and prevent cheese from sticking. The dip is ready when smooth, bubbly at edges, and coats a spoon well.
- Final Seasoning and Garnish: Taste and adjust seasoning with salt, pepper, or extra cumin if needed. Keep the dip warm and garnish with fresh cilantro, sliced jalapeños, and diced green onions before serving with tortilla chips.
Notes
- Do not drain all the fat after browning the beef to retain flavor and richness.
- Resist stirring too often during the first hour of slow cooking to allow even melting.
- Use fresh sharp cheddar for better flavor and melt quality.
- Adjust heat level by adding more jalapeños or choosing mild chilies if preferred.
- Keep warm in slow cooker on warm setting for easy serving throughout your event.
- This dip can be made ahead and reheated gently in the slow cooker.
