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This Velveeta queso blanco is smooth, creamy, and made for dunking everything from tortilla chips to soft pretzels. If you’ve ever wondered how to make queso with Velveeta, this easy crockpot recipe comes together in minutes and tastes like the best kind of party food — warm, comforting, and impossible to stop eating.
Cheesy dips for the win! You’ll also love my Rotel Dip and Crack Dip, which are two family favorites!
Why you’ll love this Velveeta queso recipe!
Whenever we go to a Mexican restaurant, my kids insist on ordering Queso Dip. Can’t we just enjoy the free chips and salsa? Nope! Gotta have the queso.
And if you want to DIY it at home, this Velveeta queso blanco recipe is just the ticket! Velveeta melts smooth and creamy, no roux required, which makes it super easy to whip up.
- Ultra-creamy and smooth. Using Velveeta means no grainy queso!
- Fast and fuss-free. Just a handful of ingredients and the slow cooker does all the work.
- Perfect for parties and game day. Use the keep warm setting on your crockpot and you’ve got the perfect game day snack!
- Customizable. I’ve got some ideas for different mix-ins below.
Table of Contents
Ingredients for Queso Blanco With Velveeta
See the recipe card below this post for ingredient quantities and full instructions.
- Velveeta queso blanco – Cut this into cubes to cook quicker in the crock pot.
- Diced green chilies – Choosy spicy or mild, depending on your preferences.
- Whole milk – Helps to thin out the melted cheese and adds richness. If needed, replace the whole milk with any other milk you have on hand, keeping it mind that your queso dip won’t be quite as creamy.
- Ground cayenne pepper – Optional, for a more fiery heat.
Variations
- Spicy queso blanco – Add diced jalapeños.
- Meaty queso – Stir in cooked chorizo.
- Chunky queso – Add Rotel tomatoes, black beans, and/or corn.
- Stovetop queso – Add all the ingredients into a saucepan or pot and heat over medium-low heat. Stir the entire time until the cheese is melted. Serve while warm.
How to Make Crockpot Velveeta Queso Blanco
- Combine: Add the cubed cheese, chilies, milk, butter, cayenne pepper, and black pepper to the slow cooker.
- Cook: Cover and cook the cheese dip for 2 hours, uncover, and stir. If there are still cheese chunks, put the lid back on, and cook for 30 minutes to 1 hour or until the cheese is smooth. Once melted and combined, turn the slow cooker to the “warm” setting, and serve.
My Favorite Dippers for Velveeta Queso
- Tortilla chips (AKA the perfect game day appetizer!)
- Corn chips
- Crackers
- Soft Pretzel Bites
- Carrot sticks
- Celery
- Sliced or cubed bread
How to Store Leftovers
Place leftover queso dip covered or in an airtight container in the refrigerator for up to 3 days. You can reheat by using the microwave. Just be sure to stir after every 15 to 30 seconds or so.
Frequently Asked Questions
Yes! Make it up to a day in advance and reheat gently on the stove or in the microwave.
Unfortunately, this recipe does not freeze or thaw well.
No — it’s very mild. Add jalapeños or hot sauce if you want heat.
You can, but it will have a stronger cheddar flavor and orange color.
More Dip Recipes
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The Best Spinach Artichoke Dip
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Velveeta Queso Blanco
Equipment
- Measuring cup
- slow cooker
- measuring spoons
- Spoon or rubber spatula
Ingredients
- 2 pounds Velveeta queso blanco cubed
- 1 can green chilies diced, 4-ounces
- 1 cup whole milk
- 2 tablespoons butter
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
Instructions
- Add the cubed cheese, chilies, milk, butter, cayenne pepper, and black pepper to the slow cooker.2 pounds Velveeta queso blanco, 1 can green chilies, 1 cup whole milk, 2 tablespoons butter, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground cayenne pepper
- Put on the lid and turn to low heat.
- Cook the cheese dip for 2 hours, then uncover and stir. If there are still cheese chunks, put the lid back on and cook for 30 minutes – 1 hour.
- Once melted and combined, turn the slow cooker to the "warm" setting and serve.
Video
Notes
- Low and slow is key. High heat can make the queso too thick or scorched.
- Thin it gradually. Add milk a little at a time so you don’t overdo it.
- Keep it warm. A small slow cooker or warming dish is perfect for parties.
- Stir before serving. This helps keep the texture extra smooth.
- Don’t skip seasoning. Velveeta is mild — a little spice goes a long way.
This Velveeta Queso Blanco sounds like the ultimate cheesy dip—creamy, simple, and perfect for dipping!
Simple, delicious, and great with chips!
Looks so creamy and delicious, definitely trying this!
I made this for a friend and she immediately asked for the link.
I tried this today and it’s already a family favorite.