Crock Pot Smoked Queso

This Crock Pot Smoked Queso Dip brings together creamy cheese, seasoned ground beef, and a touch of smoky flavor all cooked effortlessly in a slow cooker. It is perfect for game days, casual gatherings, or anytime you want a crowd-pleasing appetizer that keeps everyone coming back for more.

I discovered this recipe during a family game night, and now it has become the star of every party. Everyone always asks me to bring it along because it is so creamy, flavorful, and satisfying.

Ingredients

• Ground beef: adds heartiness and meaty depth, can substitute with chorizo, sausage, turkey, or omit for a vegetarian option
• Taco seasoning packet: brings authentic taco spices, homemade versions work great too
• Velveeta cheese: melts smoothly for creamy texture, pick high quality or try homemade Velveeta for cleaner ingredients
• Diced tomatoes with green chiles (Rotel): adds acidity and mild heat, petite diced tomatoes work as a milder alternative
• Colby Jack cheese: complements the Velveeta with mild flavor and extra meltiness, Pepper Jack adds a spicy kick
• Cream cheese: boosts richness and creaminess, don’t skip to keep the dip luxurious
• Pickled jalapenos: provide tang and heat, mild or hot depending on taste
• Milk: thins the mixture slightly for perfect dipping consistency
• Garlic cloves: fresh minced gives best flavor but jarred garlic is a fine shortcut
• Liquid smoke: key for smoky flavor without a smoker, start light and add more if you want deeper smoke notes

Instructions

Sear the Beef:

In a large skillet over medium high heat, cook the ground beef until there is no pink left, about 8 to 10 minutes. Break it up with a spoon as it cooks for evenly browned crumbles. Drain any excess grease to prevent a greasy dip.

Season the Beef:

Add the taco seasoning to the cooked beef and stir well to coat every bit with the spices. This step layers in authentic taco flavor right at the start.

Combine Ingredients in Crock Pot:

Transfer the seasoned beef to a 6 to 8 quart slow cooker. Add the Velveeta, diced tomatoes with green chiles, Colby Jack cheese, cream cheese, jalapenos, milk, minced garlic, and liquid smoke. Stir everything together until well combined.

Cook Low and Slow:

Set the slow cooker to low and cook for 2 hours. Stir every 15 minutes to prevent sticking and guarantee even melting. This patience guarantees a smooth and creamy dip.

Check for Melted Smoothness:

The dip is ready when all the cheese has melted completely and the mixture looks creamy and combined. Serve immediately for the best texture.

My favorite ingredient is the liquid smoke. It took me a while to learn how much to add without overpowering the other flavors. Once you find the right balance, it transforms this dip into something that tastes like it was smoked for hours. One time at a family barbecue, this dip stole the show because nobody believed it was made without an actual smoker.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the microwave in short bursts, stirring in between to avoid burning.

Ingredient Substitutions

Use ground turkey or chorizo instead of ground beef to change the flavor profile. Swap Velveeta for a blend of cream cheese and sharp cheddar for a more natural cheese taste.

Serving Suggestions

Serve with sturdy tortilla chips, sliced bell peppers, or warm soft pretzels. It also makes a tasty topping for baked potatoes or nachos.

Serve warm with sturdy chips and enjoy. This simple slow cooker recipe is a guaranteed crowd pleaser.

FAQs About This Recipe

→ How do I keep the queso warm for serving?

Keep it on the slow cooker’s warm setting and stir occasionally to prevent sticking or burning.

→ Is liquid smoke necessary for the flavor?

Liquid smoke adds authentic smokiness, but you can omit it for a milder taste without compromising texture.

→ Can this dip be made less spicy?

Use mild diced tomatoes instead of Rotel and opt for mild or no jalapeños to reduce heat.

→ How do I store leftovers?

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

→ What is the best way to reheat the queso?

Reheat gently in the microwave, stirring between intervals to maintain smooth consistency.