Imagine a creamy, cheesy, flavor-packed dip that'll have your guests fighting over the last scoop! This Crock Pot Queso Dip isn't just another appetizer - it's a game-changing, mouth-watering sensation that transforms any gathering into an instant fiesta. With a perfect blend of melty Velveeta, zesty tomatoes, spicy chorizo, and a hint of jalapeño, this Mexican-inspired crowd-pleaser is about to become your new secret weapon in entertaining.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 lb Velveeta cheese, cubed
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1/2 cup cooked chorizo
- 1/2 cup chopped cilantro
- 1 jalapeño, diced (optional)
Instructions
- Begin by preparing all your ingredients. Cube the Velveeta cheese into small, uniform pieces to help it melt evenly in the crock pot. Drain and rinse the black beans under cold water to remove any excess sodium and canning liquid.
- In a medium skillet, cook the chorizo over medium heat until it is browned and fully cooked, about 5-7 minutes. Use a spatula to break it apart as it cooks. Once done, remove it from heat and set aside to cool slightly.
- In the crock pot, add the cubed Velveeta cheese. Then, pour in the can of diced tomatoes with green chilies, ensuring to include the liquid from the can. This will help create a creamy texture.
- Add the drained black beans to the crock pot, followed by the cooked chorizo. If you like a bit of heat, dice the jalapeño and add it to the mixture. If you prefer a milder dip, you can omit the jalapeño.
- Stir all the ingredients together in the crock pot until they are well combined. Ensure that the Velveeta is evenly distributed throughout the mixture.
- Cover the crock pot with its lid and set it to cook on low for 2 hours. This slow cooking allows the cheese to melt gradually and the flavors to meld together.
- After 2 hours, carefully remove the lid. Stir the queso dip to combine any ingredients that may have settled. If the dip is too thick for your liking, you can add a splash of milk or cream to reach your desired consistency.
- Once the dip is well mixed, fold in the chopped cilantro for a fresh burst of flavor. Taste and adjust seasoning if necessary, adding salt or pepper to enhance the flavors.
- Serve the queso dip warm with tortilla chips, fresh vegetables, or your favorite dippers. Enjoy your delicious homemade crock pot queso dip!
Tips
- Cheese Cutting Hack: Cube the Velveeta into uniform, small pieces to ensure smooth, even melting.
- Chorizo Pro Tip: Make sure to drain excess grease from the chorizo to prevent an oily dip.
- Consistency is Key: If the dip gets too thick, add a splash of milk or cream to reach your desired texture.
- Heat Control: Want to customize the spice level? Adjust the amount of jalapeño or remove seeds for less heat.
- Make-Ahead Magic: This dip can be prepared in advance and kept warm in the crock pot for several hours during your party.
- Serving Suggestion: Pair with a variety of dippers like tortilla chips, fresh vegetables, or even use as a topping for nachos or baked potatoes.
- Storage Tip: Refrigerate leftovers and reheat gently in the microwave or crock pot, stirring occasionally to maintain creamy consistency.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 65mg
