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We had a potluck at work over the holidays, and someone brought a yummy, warm slow cooker queso dip in a miniature Crock Pot. I’m not sure exactly what was in the dip, but right away it sparked two ideas. First, I had to get my hands on one of those little mini slow cookers. It was so darn cute! And second, I wanted to share a simple recipe on how to make queso dip in the Crock Pot slow cooker.
Naturally for me, buying a new kitchen product meant tons of research. After poring over reviews online, I finally settled on this mini slow cooker. It’s stainless steel (my personal preference), inexpensive, has temperature controls including a Warm setting, and is the smallest size I could find. (I wanted a really small one so that I could specifically use it for dips. I already love my large Crock Pot for other slow cooker tasks.) If you’re shopping for a miniature slow cooker and prefer the Crock Pot brand, this one was a close contender, too.
My mini slow cooker arrived just before New Year’s, which was great timing. That meant I could make my easy Crock Pot queso dip recipe for the celebration we had on January 1st! Besides, I knew right away that it would make a great addition as a Game Day appetizer in February.
One of the reasons I was really excited to for this slow cooker queso dip is that the prep takes literally two minutes. Stir the ingredients together, toss them in the Crock Pot, and let it do the rest. I had plenty of other dishes in mind for my holiday prep when I created it, so I needed something hands-off that could be cooking while I prepared other things.
I served my Crock Pot queso dip with some miniature sweet bell peppers. They were an ideal low carb vehicle for scooping up the dip. I’ll bet other veggies would be delicious, too. Feel free to use your favorite chips if the low carb part isn’t important to you – or just use some low carb, paleo crackers.
This slow cooker queso dip is not only easy, it’s also quite versatile. I used salsa verde and Monterey Jack cheese, but you can swap those out for other options.
Any salsa you like will work. I recommend one that isn’t too chunky, since queso dip is usually on the smoother side. But if you prefer your dip to be chunky, why not? You could also puree it in a blender at the end to get it extra smooth. (I didn’t puree mine, so the tiny chunks in the pictures are from the salsa.)
I chose Monterey Jack cheese to match the other Mexican flavors in the dip, but I’ll bet Colby Jack or cheddar would be great alternatives. You could even add a little cayenne pepper for some heat.
The Crock Pot queso dip turned out to be a big hit at our family gathering. My Russian extended family wasn’t exactly familiar with Mexican queso dip to begin with, but they all loved it. I even had some questions on the recipe and the mini slow cooker. It made me that much more excited to share how to make queso dip on the blog, knowing it would be an easy 3-ingredient recipe. One of my favorite kinds!
Serving the queso dip warm, straight out of the mini slow cooker, worked out perfectly. I’ll be doing that again the next time I need to bring an appetizer somewhere! Maybe for Game Day?
How To Make Queso Dip in a Crock Pot (3 Ingredients):
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Want more low carb, gluten-free game day appetizers? Try these: