Crock Pot Queso Dip

This is the easiest, cheesiest crock pot queso dip ever and the best part is there’s NO VELVEETA! Just throw everything in the slow cooker for a couple hours and voila!



  • 16 oz. Monterey jack cheese, shredded
  • 8 oz. cream cheese, cubed
  • 7 oz. can fire roasted green chiles
  • 1/2 cup 1% milk
  • large pinch of Kosher salt


  1. Add all ingredients to a small crock pot
  2. Cook on high for 2-2.5 hours, stirring every hour so until it’s melted and creamy. 
  3. Add more milk if necessary to loosen it up.
  4. Serve with baked pretzel bites


You can use a variety of other cheeses in place of the Monterey Jack. Havarti, Munster, American, Gouda or even Cheddar would work just fine in this dip also. I like the mild flavor of the Monterey Jack and love the way that it melts, but American will give you a very close flavor and texture.

Please don’t use Velveeta! It can be tempting to use Velveeta as it gives you a great smooth, creamy texture however, after reading the ingredient list you might think twice about why it’s so smooth and creamy. I much prefer the texture of real cheese to the “pasteurized cheese product”.

Feel free to add more milk to help loosen it up. As the cheese sauce sits it will likely thicken up a bit so don’t be afraid to add a tablespoon at a time of milk as needed. This will keep it loose and creamy.

If you’re looking for something meatier, you can add cooked ground beef, sausage or chorizo to this dip! It’s nice to have a vegetarian option but if you know your friends will be missing the meat, go ahead and add a half pound or so of cooked your favorite cooked meat. I’d be sure to jazz the meat up with some cumin and chili powder too so it’s got a little Mexican flavor too!

Keywords: slow cooker queso dip, crock pot cheese dip, crock pot queso blanco,