Easy Crockpot Queso Blanco Dip – White Cheese Recipe

I’ve been wanting to share the Crockpot Queso Dip with you for a while. I’ve tested out a few recipes, that were not share-worthy, but this one definitely is. I took this recipe to our Superbowl party and it was a huge success. It’s so yummy. Come on in, and I’ll share the recipe with you:

slow cooker queso dip

Slow Cooker White Queso Dip

I love Mexican-Style Food and there is no shortage of Mexican dinner Main Dish Recipes on the site. One of our fan favorites is Chicken enchiladas with sour cream sauce . This Seven Layer Mexican Dip is an old-fashioned Mexican Seven Layer Dip that is out of this world delicious. Don’t forget about dessert with these amazing Homemade Cinnamon Crispas

I love the simple recipes that you can just dump into the crockpot and walk away. Just let the crockpot do its magic. This is one of those easy recipes to make.

slow cooker white queso dip

This makes a sizeable portion, too. It’s perfect for feeding a crowd.

Here’s a quick video to show you how I made this Easy Queso Blanco Dip…

Here’s the recipe for you:

Slow Cooker White Queso Dip

An easy to make white queso dip that is perfect for parties and potlucks
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 12 -15 servings
Calories: 831cal
Author: Melissa
Cost: $10


  • 2 4 oz. diced green chiles
  • 1 10 oz. diced tomatoes with chiles like Rotel
  • 2 8 oz. cream cheese
  • 1&1/2 lbs. white American cheese
  • 1&1/2 tbsp. butter salted
  • 1 Tbsp. chopped jalapenos – you can use fresh or from a jar
  • 3 Tbsp. fresh cilantro or partially dried
  • ¾ cup milk 2% or whole


  • Drain the cans of chiles and the diced tomatoes
  • Then just throw it all into the crockpot
  • Place the lid on and cook on low heat until melted (around 2 hours)


  • You can buy the white American Cheese at your grocery deli. They will cut a big chunk for you.
  • Add more milk if it thickens up too much.
  • To reheat – add a couple of Tbsp. of milk to thin it out
nutrition facts are only an estimate 


Calories: 831cal | Carbohydrates: 9g | Protein: 38g | Fat: 72g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 224mg | Sodium: 3547mg | Potassium: 321mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 2431IU | Vitamin C: 1mg | Calcium: 2196mg | Iron: 1mg
Easy Slow Cooker White Queso Blanco Dip - www.kidfriendlythingstodo.com

~Melissa – Kid Friendly Things To Do

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This Post Has 20 Comments

  1. Stacy

    May I ask where you find white American cheese? I’ve not been able to find it at our grocery store

    1. Melissa

      I usually find it at the deli counter of my grocery store. I have bought it at a Walmart Supercenter, at Meijers and at Stracks (the latter 2 are probably midwest specific grocery stores). If you can buy sliced American Cheese at your grocer’s deli, then you can buy it in blocks. Most likely, if they sell Yellow American Cheese, they will have White American Cheese right next to it. Ask the delicatessen to give you it in 1 big block of cheese – not sliced. I hope this helps.

      1. Stacy

        Thank you will look tomorrow!

    2. Monika

      How many people would you say this feeds?

      1. Melissa

        I’d say it’s about 12-15 servings – definitely enough for everyone at the party to have some on their plate to enjoy. 🙂

  2. Renee Schmidt

    I ended up getting sliced ! Does this make a huge difference ? They actually had some that someone didn’t want from earlier in the day – so they have it to us at a discount! I couldn’t say no lol!

    1. Melissa

      I would have taken the discount cheese too. Sliced should work just fine. 🙂

  3. Brianna

    Have you substituted the cheese before? Other white cheeses?

    1. Melissa

      I haven’t, but I’ve seen recipes that use…Mozzarella mixed with Monterey Jack, Monterey Jack alone and even Sharp White Cheddar. Velveeta makes a block of cheese that is called Queso Blanco. There are so many options to choose from. American Cheese melts well and is a great texture for dipping. I would think that Mozzarella would be more of a gooey, sticky consistency. Monterey Jack would probably be somewhere in the middle. Sharp White Cheddar would add a distinct dry flavor. I’m sure Velveeta melts great and is the perfect texture, as well. I’m always up for substituting with whatever I have on hand or is the easiest to find. Let us know if you try any substitutions and please tell us how it went. 🙂

  4. Alyssa

    Is that 1 and 1/2 tablespoon of butter or 1 stick and a half tablespoon?

    1. Melissa

      1 and 1/2 Tablespoon.

  5. Courtney

    How big is the can of tomatoes?

    1. Melissa

      Thank you for pointing this out. Tomatoes with chiles like Rotel, comes in a 10 oz. can. I will go update the recipe right now. Happy New Year!

  6. Sarah

    Ok so I have made this recipe before and loved it!! But I messed up and didn’t drain the Rotel first any ideas on how to thicken up?

    1. Melissa

      It happens to the best of us! It might still turn out fine. Even with the liquid from the milk, it’s a pretty thick sauce. The juice from one can of Rotel probably won’t be enough to make it runny. But, if it is too runny for your liking, then…you can try adding a mixture of cornstarch and milk to your ingredients. Mix 1 Tbsp. of cornstarch and 2 Tbsp. of cold milk and whisk it into the liquid. As it heats up and bubbles, the cornstarch should thicken the dip. Or, try adding more cream cheese until it has thickened enough. I hope one of those methods helps save your dip! Fingers Crossed.

  7. Rachel

    Would this curdle in a crock pot to keep warm

    1. Melissa

      I have not experienced it curdling. If you leave it on the warm setting on your crockpot, I think you’ll be ok. If it thickens up a bit, add a little more milk and stir to combine until it has thinned out to your liking.

  8. Yesenia

    Can you substitute the milk for evaporated milk?

    1. Melissa

      Yes, you can. To make evaporated milk the same consistency as regular milk use 6 Tbsp. evaporated milk and 6 Tbsp. water.

  9. Marlena