# Slow Cooker Queso Dip

> Toss 300 g shredded cheddar and 200 g Monterey Jack with 1 tbsp cornstarch. Add to a small slow cooker with a 354 ml (12 oz) can of evaporated milk, a drained can of diced tomatoes with green chilies, cumin, chili powder and garlic powder. Cook on LOW for 1 1/2-2 hours, stirring every 30 minutes, until smooth, then hold on WARM.

Source: https://savourrecipes.com/recipe/slow-cooker-queso-dip
Author: Maya Ellison | Published: Oct 5, 2026
Categories: Slow Cooker Recipes, Mexican Recipes
Collections: Super Bowl Recipes
Tags: Vegetarian, Gluten Free

This queso skips processed cheese and still melts silky smooth. The secret is grating your own cheddar and Monterey Jack, tossing it with a little cornstarch and melting it slowly in evaporated milk. Canned tomatoes with green chilies bring mild heat, and the slow cooker keeps the dip warm and scoopable all game day.

## Key facts

- Prep time: 10 mins
- Cook time: 2 hrs
- Total time: 2 hrs 10 mins
- Yield: About 4 1/2 cups
- Difficulty: Easy
- Cuisine: Tex-Mex
- Method: Slow cooking
- Calories: 210 per serving

## Ingredients

- 300 g sharp cheddar, shredded from a block, about 3 cups
- 200 g Monterey Jack, shredded from a block, about 2 cups; or mild white cheddar
- 1 tbsp cornstarch, also called cornflour
- 1 can evaporated milk, 354 ml / 12 oz, unsweetened
- 1 can diced tomatoes with green chilies, 284 ml / 10 oz, drained; or 3/4 cup diced tomatoes plus 3 tbsp chopped mild green chilies
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 60–125 ml milk, 1/4-1/2 cup, to thin if needed (optional)
- 1 jalapeño, seeded and finely chopped, for more heat (optional)
- 2 tbsp fresh cilantro, chopped, for serving
- tortilla chips, for serving

## Equipment

- Small slow cooker (2-4 litre)
- Box grater
- Mixing bowl
- Whisk

## Instructions

1. **Toss the cheese.** Shred the cheddar and Monterey Jack, put them in a bowl and toss with the cornstarch until every shred is lightly coated. The cornstarch keeps the sauce from splitting as it melts.
2. **Load the slow cooker.** Lightly grease a small slow cooker (2-4 litre). Pour in the evaporated milk, then add the coated cheese, drained tomatoes and chilies, cumin, chili powder, garlic powder and the jalapeño, if using. Stir to combine.
3. **Slow cook.** Cover and cook on LOW for 1 1/2-2 hours, stirring well every 30 minutes, until the cheese has completely melted and the dip is smooth. Avoid the HIGH setting; fast heat can make real cheese grainy.
4. **Adjust and serve.** Whisk the queso for 30 seconds. If it is thicker than you like, stir in milk a little at a time. Switch the slow cooker to WARM, scatter over the cilantro and serve with tortilla chips. Stir every 30 minutes while it sits on WARM, adding a splash of milk if it thickens.

## Tips

- Shred the cheese from a block. Pre-shredded cheese is coated in anti-caking starch that can make queso gritty.
- Evaporated milk has concentrated milk proteins that help the cheese melt smoothly and stay that way, so don't swap in regular milk for the whole amount.
- For strict vegetarians, choose cheddar and Monterey Jack made with microbial or vegetable rennet; some cheeses use animal rennet.
- Check that the canned tomatoes and spices are labelled gluten-free if you are serving guests who avoid gluten.

## Variations

- Spicy queso: add 1-2 finely chopped jalapeños or 1/2 tsp chipotle powder with the spices.
- White queso: use all Monterey Jack or mild white cheddar, and swap the tomatoes for 1/2 cup chopped mild green chilies.
- Beef queso: stir in 225 g ground beef browned with 1 tsp chili powder, cooked to 71°C (160°F) and drained. The dip is then no longer vegetarian.

## Storage

- Fridge: Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. Don't leave queso at room temperature for more than 2 hours.
- Freezer: Freezing is not recommended; the cheese turns grainy when thawed.
- Reheat: Reheat in a saucepan over low heat or in the microwave in 30-second bursts, stirring often and adding a splash of milk, until steaming and 74°C (165°F). Don't reheat leftovers in the slow cooker; heat them first, then hold them on WARM.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 210 | 12 g | 5 g | 15.5 g |

## Frequently asked questions

### How do you keep slow cooker queso from getting grainy?

Shred the cheese yourself, toss it with cornstarch, melt it in evaporated milk and cook on LOW, stirring every 30 minutes. High heat and pre-shredded cheese are the two most common reasons real-cheese queso turns grainy or oily.

### Can you make queso without processed cheese?

Yes. This queso uses only cheddar and Monterey Jack. Evaporated milk and a tablespoon of cornstarch do the job that emulsifying salts do in processed cheese, keeping the sauce smooth and scoopable.

### How long can queso stay in the slow cooker on warm?

Queso holds well on the WARM setting for 2-3 hours if you stir it every 30 minutes and add a splash of milk when it thickens. After that the edges start to scorch. Once the slow cooker is off, refrigerate the dip within 2 hours.

### What can I use instead of canned tomatoes with green chilies?

Use about 3/4 cup drained diced tomatoes plus 3 tbsp chopped mild green chilies, either canned or fresh roasted and peeled. A seeded, finely chopped jalapeño works too if you like more heat.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.