You don’t need any velveeta to make this crock pot queso cheese dip recipe. This delicious cheese dip is made with just 7 ingredients!
You will love this crock pot queso!
This crock pot queso dip is one of my go to slow cooker recipes. I have made it for family mexican style dinners and as an appetizer for football games, parties, or holidays. This queso dip is made with simple ingredients and no velveeta. Just delicious cheese dip made with easy to recognize ingredients!
I have made it countless times over the last 8 years and it’s always a family favorite. I made it this year for the big game and New Year’s Eve too. If you need a good cheese dip recipe to feed a crowd, give this one a try!
Find the full recipe at the bottom of this post, but here is what you will need to make this dip.
Ingredients needed
- cream cheese
- sharp cheddar cheese: freshly grated
- colby jack cheese: freshly grated
- salsa: use a spicier salsa if you want more heat
- jarred jalapenos
- milk
- paprika
How to make crock pot queso without velveeta
- First, prepare your ingredients. Freshly grating your cheese makes a big difference in this recipe. It not only melts better but tastes better also.
- Once you have everything ready, add the cream cheese, sharp cheddar cheese, colby jack cheese, salsa, jalapenos, milk, and paprika to a small slow cooker
- Cook the queso dip over low heat for 1-2 hours, checking to stir every 20-30 minutes, until melted and creamy.
Most queso recipes on the internet call for one common ingredient: processed cheese block also known as velveeta but not this one! I’m all about real food recipes that taste amazing and this cheese sauce is absolutely delicious.
Freshly grating your cheese makes this next level amazing! Jarred jalapenos add a nice little bit of spice without it being overwhelmingly spicy and I love them in this recipe.
This crock pot queso is no fuss, tons of flavor, and guaranteed delicious. It doesn’t get any better than that!
No Velveeta Queso Cheese Dip
Ingredients
- 8 oz cream cheese cubed
- 1 ½ cups sharp cheddar cheese freshly grated
- 1 ½ cups colby jack cheese freshly grated
- 1 cup salsa we used medium, you can use spicy for more of a kick
- 14 jarred tamed jalapeno peppers (be sure to buy tamed, as these are milder than normal jalapenos) diced into small pieces (¼ cup when diced)
- ½ cup 2% milk
- ½ teaspoon smoked paprika optional – we added for more of a kick since we used medium salsa
Instructions
- Combine all of the ingredients in a 1 ½ quart slow cooker
- Cook the queso dip on low for 1-2 hours, or until melted and hot, checking to stir every 20-30 minutes.
- Serve with tortilla chips and enjoy!
Video
Nutrition
Comments are temporarily closed while we perform maintenance on the website.
Lyssa
Saturday 10th of February 2024
Can you make this without the salsa ?
Stephanie
Saturday 30th of September 2023
Is it possible to make this without the milk ingredient? I don't have milk!
Judy
Saturday 25th of March 2023
How long will this keep. Can it be frozen.
Joy Shull
Thursday 30th of March 2023
I would not suggest freezing it. It will keep in the fridge for around 3 days.
Melissa
Saturday 11th of July 2020
Found this recipe now in 2020 looking for a queso recipe with no velveeta. This was fantastic!! We gave it an extra level of flavor by cooking it in the smoker. So so good! Its a keeper
sara
Wednesday 29th of September 2021
@Melissa, what temp and how long did you smoke it for?
Joy Shull
Sunday 12th of July 2020
so glad you enjoyed the recipe!
Anikka
Friday 6th of July 2018
Do you think you could make this on the stovetop? Mi don’t have a crockpot - maybe I should invest?
Mandy
Saturday 12th of August 2023
@Anikka, You can get pretty cheap ones. Like $30, $40. Standard ones, you know. I have one and it works just fine.
Joy Shull
Sunday 8th of July 2018
You could make it on the stovetop, but I don't know how long it would take as it has not been tested this way. I personally love my crockpot and think it's a great investment!