Crockpot White Queso Dip
Crockpot White Queso Dip is creamy, cheesy, and loaded with both jalapeño and poblano peppers for the ultimate party spread! Easy to make, gluten-free, and perfect for game day, potlucks or cookouts. It’s the kind of easy party dip that guests will remember long after the chips run out!
Get the Scoop!
Restaurant Quality: Silky smooth and loaded with flavor.
Simple Prep: The crockpot does all the work while you take a break.
Crowd Pleaser: Mild enough for everyone, but easily spiced up if you like it hot.
Don’t you just love slow cooker dips? They do all the work while you sit back and relax. Just toss everything in, let it melt into a cheesy spread, and you’ve got snacking perfection. This white queso dip is a favorite recipe for tailgates, movie nights, and any party where tortilla chips are served!
What makes this recipe stand out is the smoky poblano pepper and touch of barbecue rub that adds a unique twist. Similar to this Cowboy Queso recipe, it feels restaurant-quality while still being easy to make. There’s no Velveeta in this dip…just real cheese that’s loaded with flavor!
Looking for more cheesy spreads? Try this Sausage Cream Cheese Dip if you want to add protein to the mix, or my recipe for Cottage Cheese Taco Dip if you need a lighter option.
What You’ll Need
Below are the ingredients you’ll need for your trip to the grocery store. To view quantities, check out the printable recipe card.
- White American cheese: Melts into that classic smooth, restaurant-style queso. Ask for it at the deli counter for the best texture and flavor.
- Milk: Keeps this crockpot queso pourable.
- Monterey Jack or Mozzarella: Adds stretch and a mild, melty finish. Shred it fresh for the best results.
- White Onion: Adds a hint of sweetness and depth that balances the cheese.
- Jalapeños: A gentle kick of heat that can be adjusted to your liking.
- Poblano: Adds mild, smoky flavor that everyone loves.
- Barbecue Rub: The secret ingredient that brings a touch of sweetness and savory spice. Use your favorite or any type of BBQ rub seasoning found in the grocery store.
- Cilantro: Fresh and bright, it lightens up the richness of the cheese.
- Sour Cream: Makes this slow cooker queso smooth and tangy.
Step by Step Instructions
- Sauté the onion, jalapeño, and poblano until soft in a skillet over medium heat, about 3 to 5 minutes.
- In a crockpot, combine cubed White American cheese, Monterey Jack cheese, milk, seasoning, and cooked peppers and onions. Turn the heat to low.
- Stir in the sour cream and cilantro until well combined.
- Place the lid on top of the crockpot, heat for 1 hour on low heat, stirring occasionally until completely melted and smooth.
- Garnish with pico de gallo and serve with tortilla chips.
- Keep the crockpot on warm for up to 4 hours, stirring occasionally.
Dip Tips
- Use block cheese, not pre-shredded, for the creamiest melt.
- Want it spicier? Add extra jalapeños or toss in a sprinkle of cayenne pepper.
- Keep your crockpot on warm, not low, once melted to prevent separation.
- Stir every 30 minutes for the smoothest texture.
- If your queso thickens too much, whisk in a splash of milk right before serving.
Variations
Want to add protein? Stir in cooked ground beef, breakfast sausage, or chorizo for a heartier dip.
For more flavor, sprinkle in some taco seasoning for a little boost. Or, substitute ground cumin for the barbecue rub if you’re going for authentic taste.
You can add other additions too, like cooked shrimp for a coastal vibe, shredded pork for a BBQ cookout, or roasted corn for sweetness. Every batch can be a little different!
Recipe FAQ
It’s mild with just a little kick. Adjust the number of jalapeños or poblanos to suit your taste. It’s more smoky than spicy.
Yes, just double-check the label on your white American cheese and BBQ seasoning to be sure.
Feel free to mix and match your favorite green chiles. The only thing I don’t recommend is mixing tomatoes in the dip or it will turn it pink. It’s fine to add them as a garnish on top.
Serving Ideas
I love to serve this white queso dip with tortilla chips and pretzels, or drizzle it over tacos, nachos, or baked potatoes. 🥔 It makes a great cheese sauce for broccoli too! 🥦
But, my favorite thing to do is to set up a Queso Bar with bowls of toppings like pico de gallo, jalapeños, and cooked chorizo so everyone can customize their perfect dip. This is a really popular idea at a Super Bowl party or a birthday cookout because it gives guests a reason to mingle around the snack table! 🫕
Storage Guide
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended due to the high dairy content.
How do I reheat leftovers?
Reheat over low heat on the stove or in the microwave in 30-second increments, adding a splash of milk to thin it out.
Crockpot White Queso Dip
*See notes in post for detailed tips, photos and instructions.
Equipment
- crockpot
- skillet
- measuring cups and spoons
- serving spoon
Ingredients
- 1 pound deli-style White American cheese in a block, cut into 1 inch cubes - use block cheese, not Velveeta or single-wrapped slices
- 1 cup milk
- 8 ounces Monterey Jack cheese, shredded - be sure to shred by hand
- ½ cup small white onion - diced
- 2 fresh jalapeños - diced
- 1 fresh poblano pepper - diced
- 1 Tablespoon barbeque rub - use any type of BBQ seasoning – can be found with other spices in the grocery store
- ½ cup cilantro - diced
- ½ cup sour cream
Instructions
- In a skillet over medium heat, sauté the onion, jalapeño, and poblano until soft, about 3-5 minutes.
- In a crockpot, combine cubed White American cheese, Monterey Jack cheese, milk, cooked peppers, onions, and seasoning, then turn the heat to low. Stir occasionally until mixture is melted.
- Add sour cream and cilantro and stir until smooth.
- Place the lid on top of the crockpot and slowly heat for 1 hour. Stir occasionally until the cheese is completely melted and well combined.
- Garnish with pico de gallo and serve with tortilla chips.
- After fully melted, keep the crockpot on warm for up to 4 hours, stirring occasionally.
Notes
- Use block cheese from the deli, not pre-shredded, for the creamiest melt.
- Want it spicier? Add extra jalapeños or toss in a sprinkle of cayenne pepper.
- Once melted, keep your crockpot on warm, not low, to prevent separation.
- Stir every 30 minutes for the smoothest texture.
- If your queso thickens too much, whisk in a splash of milk right before serving.
Nutrition
*Nutrition info is an auto generated estimate.
