Crock Pot Queso Dip with Chorizo

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.

Course Appetizer

Cuisine American

Keyword Crock Pot Queso Dip

Prep Time 10

Cook Time 2 10

Servings servings

Calories 383kcal

Author Dana DeVolk

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

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.