Description
A warm, creamy slow cooker queso dip made with seasoned ground beef, melty cheeses, and zesty tomatoes with green chilies—perfect for parties, game days, and easy entertaining.
Ingredients
1 pound ground beef
1/2 cup onion, finely chopped
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and black pepper to taste
16 ounces processed cheese, cubed
8 ounces cream cheese, cubed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1/2 cup milk
1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat a large skillet over medium heat. Cook the ground beef with the chopped onion until the beef is fully browned. Drain excess grease.
- Stir in garlic powder, chili powder, cumin, salt, and black pepper. Cook for 1 minute to enhance the flavors.
- Transfer the beef mixture to a slow cooker. Add the processed cheese, cream cheese, diced tomatoes with green chilies (with juices), and milk.
- Cover and cook on LOW for 2 to 3 hours, stirring occasionally, until the cheeses are fully melted and the dip is smooth and creamy.
- Stir well before serving and garnish with chopped fresh cilantro if desired. Serve warm with tortilla chips, bread, or fresh vegetables.
Notes
Substitute ground sausage for a spicier, richer flavor.
Add diced jalapeños or cayenne pepper for extra heat.
Stir in additional milk at the end of cooking for a thinner consistency.
Use reduced-fat cream cheese to lighten the dip slightly.
Add black beans or corn for extra texture and flavor.
Store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of milk if needed.
Freezing is not recommended as the texture may become grainy.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 95 mg
