Description
There’s something magical about crock pot beef queso dip. They bubble away quietly in the corner while you focus on other party preparations, filling your kitchen with the most incredible aromas. This particular recipe has become my go-to for entertaining because it serves a hungry crowd without breaking a sweat. The combination of seasoned ground beef, creamy cheese, and just the right amount of spice creates a dip that’s rich, satisfying, and absolutely irresistible when paired with crispy tortilla chips.
Ingredients
Base Ingredients:
- 1 pound ground beef (80/20 blend works perfectly)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (4 oz) can diced green chilies
Cheese Components:
- 16 oz Velveeta cheese, cubed
- 8 oz cream cheese, softened and cubed
- 1 cup sharp cheddar cheese, freshly shredded
Seasonings:
- 1 packet taco seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Liquid Elements:
- ½ cup whole milk
- ¼ cup beef broth
Garnishes & Serving:
- Fresh cilantro, chopped
- Sliced jalapeños
- Diced green onions
- Tortilla chips for serving
Substitution Notes: For a lighter version, swap ground turkey for beef. Dairy-free folks can use cashew-based cheese alternatives, though the texture will differ slightly. If you prefer more heat, add diced jalapeños directly to the mixture or use pepper jack instead of sharp cheddar.
Instructions
Heat a large skillet over medium-high heat and add the ground beef. Cook for 6-8 minutes, breaking it apart with a wooden spoon until no pink remains. The beef should develop some nice brown bits – these add incredible flavor to your dip. Add the diced onion to the same pan and cook for another 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for 30 seconds until aromatic.
Chef’s Tip: Don’t drain all the fat from the beef – leaving about a tablespoon adds richness to the final dip.
Sprinkle the taco seasoning, smoked paprika, and cumin over the beef mixture. Stir everything together and let the spices bloom for about a minute. This step is crucial for building deep, complex flavors. Add the drained diced tomatoes with green chilies and the additional green chilies, mixing until well combined.
Move the seasoned beef mixture to your slow cooker. Add the cubed Velveeta, cream cheese, and shredded cheddar cheese on top. Pour in the milk and beef broth – these liquids help create that perfect, scoopable consistency.
Set your slow cooker to low heat and cook for 1.5 to 2 hours. During the first hour, resist the urge to stir too frequently. After about an hour, give it a good stir every 20-30 minutes to ensure even melting and prevent any cheese from sticking to the sides.
Visual Cue: Your dip is ready when it’s completely smooth, bubbling gently around the edges, and coats a spoon without being too thick or thin.
Taste your Crock Pot Beef Queso Dip and adjust seasonings as needed. Add salt, pepper, or a pinch more cumin if desired. Keep the slow cooker on warm setting for serving, and top with fresh cilantro, sliced jalapeños, and diced green onions just before guests dig in.
Nutrition
- Calories: 285
- Fat: 22g
- Carbohydrates: 6g
- Protein: 15g