Crock Pot Smoked Queso (Printer-Friendly)
Creamy, smoky queso with seasoned beef and melted cheese, perfect warm appetizer dip.
# What You’ll Need:
→ Meat
01 -
1 pound ground beef
→ Cheese
02 -
8 ounces Velveeta cheese, cubed
03 -
4 ounces Colby Jack cheese, shredded
04 -
4 ounces cream cheese, softened
→ Vegetables and Spices
05 -
1 can (10 ounces) diced tomatoes with green chiles (Rotel)
06 -
1/4 cup pickled jalapeños, chopped
07 -
1 teaspoon garlic, minced
08 -
1 tablespoon taco seasoning
→ Liquids
09 -
1/2 cup whole milk
10 -
1 teaspoon liquid smoke
# Steps to Follow:
01 -
In a large skillet over medium-high heat, cook the ground beef until no pink remains, about 8 to 10 minutes, breaking it into crumbles. Drain excess grease.
02 -
Sprinkle the taco seasoning over the cooked beef and stir to combine evenly.
03 -
Transfer the seasoned beef to a 6- to 8-quart slow cooker. Add Velveeta, diced tomatoes with green chiles, Colby Jack cheese, cream cheese, pickled jalapeños, minced garlic, milk, and liquid smoke. Stir thoroughly to combine all ingredients.
04 -
Cook on low heat for 2 hours, stirring every 15 minutes to prevent sticking or burning.
05 -
Once the cheese has fully melted and the mixture is smooth, serve immediately.
# Helpful Hints:
01 -
Stir the dip regularly during cooking to avoid sticking to the slow cooker and ensure even melting.
02 -
Keep the dip on warm during serving to maintain consistency and prevent thickening.
03 -
This dip can be refrigerated in an airtight container for up to 3 days or frozen for 3 months.