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Crockpot Queso Dip

Crockpot Queso Dip Recipe

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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 1 lb (16 oz) block Velveeta cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 4 oz cream cheese, softened and cubed
  • ¼ cup whole milk
  • 1 tsp ground cumin
  • ½ tsp garlic powder

Method
 

  1. Put the cubed Velveeta, cream cheese, undrained tomatoes, milk, cumin, and garlic powder into a 3- to 4-quart slow cooker.
  2. Cover and cook on low for 1 hour, stirring once at the 30-minute mark.
  3. Stir until smooth, adjust the consistency with a little warm milk if needed, and serve hot with chips.

Notes

Keep the Crockpot on the warm setting during a party and stir once in a while to prevent a skin from forming. If the dip thickens as it holds, a small pour of milk and a quick stir brings it right back.