Crock Pot Smoked Queso

This Crock Pot Smoked Queso Dip brings the smoky, cheesy goodness of a traditional smoked dip without the need for any special equipment. It’s creamy, meaty, and packed with taco seasoning and a hint of smoky flavor from liquid smoke that truly elevates simple ingredients into a crowd-pleasing appetizer. If you want a dip that is easy to make and keeps warm for hours at your next gathering, this recipe is a win.

I first made this queso dip on a busy weekend and was amazed how everyone kept coming back for more. Now it’s a go-to whenever we entertain because it’s effortless and always a hit.

Ingredients

• Ground beef: adds savory meatiness, but you can swap for chorizo, sausage, or turkey for different flavors, or omit for vegetarian versions. Choose lean for less grease
• Taco seasoning packet: brings authentic taco spice complexity. Homemade seasoning works well too if you prefer fresh spices
• Velveeta cheese: the base for creamy meltiness. You can try homemade Velveeta recipes or use processed cheese if needed
• Diced tomatoes with green chiles: Rotel brand adds a mild spicy tomato flavor. Regular diced tomatoes work if you want less heat
• Colby Jack cheese: adds richness and a mild flavor. Pepper Jack is an option to increase spice
• Cream cheese: boosts the creamy texture and helps smooth out the dip
• Pickled jalapeños: bring tang and heat. Use mild if you want less spice or omit for a milder dip
• Milk: thins the dip just enough for perfect dippable consistency
• Garlic cloves: fresh minced is best to brighten the flavors, but jarred garlic is fine in a pinch
• Liquid smoke: essential for smoky depth without a smoker. Add cautiously and taste as you go to avoid overpowering

Instructions

Sauté the Ground Beef:

In a large skillet over medium-high heat, cook ground beef until fully browned and no pink remains, about 8 to 10 minutes. Break it into small crumbles as it cooks for even texture. Drain any excess grease to prevent a greasy dip. Stir in taco seasoning thoroughly until the beef is well coated with spice.

Combine Ingredients in Slow Cooker:

Transfer the seasoned beef to a 6 to 8 quart slow cooker. Add Velveeta cheese torn into chunks, diced tomatoes with green chiles, shredded Colby Jack cheese, softened cream cheese, pickled jalapeños, milk, minced garlic, and liquid smoke. Gently stir all ingredients to combine but avoid overmixing.

Cook on Low and Stir Often:

Set slow cooker to low heat and cover. Cook for approximately 2 hours, stirring every 15 minutes to prevent burning or sticking on the edges. This slow gentle heat allows all the cheeses to melt smoothly and flavors to meld.

Serve Warm:

Once the cheese is fully melted and the mixture is smooth with no lumps, the queso dip is ready to serve. Keep it on warm setting if serving over time and stir occasionally to maintain the perfect texture.

My favorite part of this recipe is how the liquid smoke transforms simple ingredients into that smoky bar appetizer flavor I always crave. I remember my first big family party where this dip disappeared so fast everyone begged for the recipe.

Storage Tips

Store leftover queso in an airtight container in the refrigerator. To reheat, microwave in short bursts stirring often to keep it creamy and smooth. This dip also freezes well for up to three months. Thaw overnight in the fridge and reheat gently.

Ingredient Substitutions

Use ground turkey, chorizo, or sausage instead of beef for different flavor profiles. Skip meat altogether for a vegetarian-friendly version, adding extra veggies or beans if desired. Swap cream cheese with sour cream or Greek yogurt for tangier texture. You can replace Velveeta with processed cheese alternatives but expect slight texture changes.

Serving Suggestions

Serve this queso dip with sturdy tortilla chips, soft pretzels, or even crispy veggies like bell peppers and carrots. It pairs wonderfully with cold beers or a margarita on the side. Try topping it with fresh cilantro, diced onions, or extra jalapeños for added texture and freshness.

This slow cooker smoked queso is an effortless crowd-pleaser that stays warm and melty for hours. Try it at your next party and watch it disappear.

Common Recipe Questions

→ What is the best way to serve this queso?

Keep it warm in the slow cooker’s low setting and stir occasionally to maintain a creamy consistency and prevent sticking.

→ Can I omit the liquid smoke?

Yes, skipping liquid smoke still yields a delicious queso, though that distinctive smoky depth will be milder.

→ Is this queso spicy?

There is a mild heat from jalapeños and seasoned tomatoes, easily adjusted by using milder ingredients or removing spicy elements.

→ How can I make it spicier?

Use hot diced tomatoes, extra jalapeños, or spicy taco seasoning to increase the heat for a bolder flavor.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator up to 3 days or freeze for up to 3 months.

→ What’s the recommended reheating method?

Reheat gently in the microwave, stirring between intervals to avoid burning and maintain texture.