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Who doesn’t love a warm, cheesy dip that’s perfect for any occasion? This Crock Pot Queso Dip with Chorizo is a game-changer.
Whether you’re hosting a game day, taco night, or just having friends over, this crock pot queso dip is always a crowd favorite.
The combination of creamy cheeses, spicy chorizo, and a hint of green chilies makes this dip absolutely irresistible.
It’s probably the best queso dip I’ve ever tried. And hot dips are one of my favorite things, so that’s actually saying something.
Plus, it’s made in the slow cooker, so it’s super easy and hassle-free. I love it when I can make something this tasty with such little effort.
I think everyone should have a homemade queso recipe on hand. The store bought stuff always has so many ingedients!
With a good queso dip and a bag of chips, you’ve got a ready-made party, haha!
Let’s get further into this Crock Pot Queso Dip. It’s a great addition to any party spread!
Some of our other favorite appetizer recipes we have on our site include: Cheddar Bacon Ranch Cream Cheese Pinwheels, Easy Queso Blanco Cheese Dip Recipe, and Easy Peanut Butter Dip with Nutella.
WHY THIS RECIPE WORKS:
- Flavorful Ingredients: The combination of chorizo, white American cheese, and green chilies creates a rich and flavorful dip that’s hard to resist.
- Easy to Make: Using a slow cooker makes this recipe simple and hands-off, allowing you to focus on other things while it cooks.
- Perfect for Gatherings: This dip stays warm in the slow cooker, making it ideal for parties, game days, and family get-togethers.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ground chorizo
- Queso blanco Velveeta, cubed
- White American cheese, cubed
- Cream cheese, cubed
- Diced tomatoes with green chilies, undrained
- Evaporated milk
- Pickled jalapenos, chopped
- Garlic powder
- Onion powder
- Fresh chopped cilantro (optional)
HOW TO MAKE CROCK POT QUESO DIP:
- Cook and crumble the chorizo in a large skillet over medium heat for 8-10 minutes. Drain well.
- Add the chorizo, Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder to a 6-quart slow cooker.
- Stir everything together.
- Place over low heat for 1-2 hours. Stir every 15 minutes until fully melted.
- Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CHORIZO SHOULD I USE?
Use ground chorizo for this recipe.
It’s easy to cook and crumble, making it the real deal for a spicy and flavorful party dip.
Ground chorizo blends well with the melted cheeses, creating a perfect addition to your crockpot queso blanco dip.
CAN I USE GROUND BEEF INSTEAD?
Yes, you can substitute ground beef for the chorizo.
Just make sure to add a taco seasoning packet when cooking the beef to enhance the flavor.
This easy substitution makes for a great recipe that still delivers an easy queso dip recipe perfect for your next party, super bowl party, or Cinco de Mayo celebration.
ANY ADDITIONS?
I’m sure you can imagine what goes well here.
I haven’t tried all of these, but I know they’ll be a hit!
- Black Beans: Stir in some black beans for added protein and texture.
- Corn: Add canned or fresh corn for a sweet crunch.
- Bell Peppers: Dice up some bell peppers for a colorful addition.
- Hot Sauce: For an extra kick, add a splash of your favorite hot sauce.
- Pepper Jack Cheese: Substitute some of the cheese with pepper jack for a spicier dip.
- Green Onions: Top with chopped green onions for a fresh finish.
- Cilantro: Sprinkle with fresh cilantro for a burst of flavor.
- Sour Cream: Serve with a dollop of sour cream on top.
- Bacon Bits: Sprinkle crispy bacon bits for a smoky flavor.
- Lime Juice: Add a squeeze of lime juice for a tangy twist.
ANY SUBSTITUTIONS?
You better believe it! Let me know in the comments if you have any other ideas here.
- Ground Beef: As mentioned, ground beef can replace chorizo. Add taco seasoning for extra flavor.
- Cheddar Cheese: Use cheddar cheese instead of white American cheese for a different taste.
- Heavy Cream: Substitute evaporated milk with heavy cream for a richer dip.
- Rotel Tomatoes: Use Rotel tomatoes with habaneros if you like it extra spicy.
- Vegetarian Version: Skip the meat and add more vegetables like mushrooms and spinach.
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stove over low heat, adding a splash of milk if needed to thin the dip.
Freezer: You can freeze this dip for up to 3 months.
Place the cooled dip in a freezer-safe container.
Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave, stirring frequently.
DANA’S TIPS AND TRICKS:
- Slow Cooker Size: A 6-quart slow cooker works best, but you can use an 8-quart if needed.
- Cheese Melting: Stir the dip every 15 minutes to ensure the cheese melts evenly and doesn’t burn.
- Keep Warm: If serving at a party, keep the dip on the warm setting and stir occasionally.
- Adjusting Heat: If you want more spice, add extra jalapenos or a dash of hot sauce.
- Cheese Options: If you can’t find white American cheese in blocks, deli slices work fine too.
- Consistency: If the dip is too thick, stir in more evaporated milk until you reach the desired consistency.
This Crock Pot Queso Dip is the perfect appetizer for any gathering.
It’s easy to make, full of flavor, and sure to be a hit with your friends and family.
Serve it with tortilla chips, fresh veggies, or even as a topping for tacos and nachos.
Give this recipe a try, and you’ll have a new favorite dip that everyone will be raving about!
If you like this recipe, you might also like:
Crock Pot Queso Dip with Chorizo
Equipment
- slow cooker
Ingredients
- 1 pound ground chorizo
- 2 pounds queso blanco Velveeta cubed
- 1 pound white American cheese cubed
- 8 ounces cream cheese cubed
- 10 ounce can diced tomatoes with green chiles undrained
- 5 ounce can evaporated milk
- 2 tablespoons chopped pickled jalapenos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh chopped cilantro for garnish optional
Instructions
- Cook and crumble the chorizo in a large skillet over medium heat for 8-10 minutes. Drain well.1 pound ground chorizo
- Add the chorizo, Velveeta, American cheese, cream cheese, tomatoes with green chiles, evaporated milk, jalapenos, garlic powder, and onion powder to a 6-quart slow cooker.2 pounds queso blanco Velveeta, 1 pound white American cheese, 8 ounces cream cheese, 10 ounce can diced tomatoes with green chiles, 5 ounce can evaporated milk, 2 tablespoons chopped pickled jalapenos, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Stir everything together.
- Place over low heat for 1-2 hours. Stir every 15 minutes until fully melted.
- Serve immediately with cilantro for garnish.Fresh chopped cilantro for garnish
Notes
- Slow Cooker Size: A 6-quart slow cooker works best, but you can use an 8-quart if needed.
- Cheese Melting: Stir the dip every 15 minutes to ensure the cheese melts evenly and doesn’t burn.
- Keep Warm: If serving at a party, keep the dip on the warm setting and stir occasionally.
- Adjusting Heat: If you want more spice, add extra jalapenos or a dash of hot sauce.
- Cheese Options: If you can’t find white American cheese in blocks, deli slices work fine too.
- Consistency: If the dip is too thick, stir in more evaporated milk until you reach the desired consistency.
Nutrition
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