Crock Pot Queso Dip is an easy five-ingredient recipe that’s ideal for feeding a crowd. Made with Velveeta, Rotel, cream of mushroom soup, and seasoned beef and sausage, this spicy queso is creamy, flavorful, and perfect for game day or any gathering.
With football season here (or anytime you need a crowd-pleasing appetizer), this slow cooker queso is simple to prepare and always disappears fast.
There are countless slow cooker cheese dip recipes, but this version—featuring both ground beef and sausage—delivers the richest, most satisfying Velveeta queso you’ll make.
Why I love this recipe
- Just five ingredients
- Can be ready in about an hour using the slow cooker
- Bold, comforting flavor thanks to the meat and Velveeta blend
Ingredients
This beef-and-sausage queso brings classic comfort flavors together for an easy, crowd-pleasing dip.
- 32 oz block of Velveeta cheese, cut into chunks
- 1 lb ground beef, browned and drained
- 1 lb pork breakfast sausage (or spicy sausage/chorizo if you want more heat), browned and drained
- 2 cans Rotel diced tomatoes and green chiles (choose hot or mild to taste)
- 1 can cream of mushroom soup
Instructions
- Cut the Velveeta into one-inch cubes so it melts evenly.
- Place the Velveeta chunks, both cans of Rotel, and the cream of mushroom soup into the slow cooker. Set to Low for a slower melt or High if you need it sooner.
- While the cheese heats, brown the ground beef and sausage in a skillet, then drain any excess grease.
- When the cheese mixture is fully melted and smooth (about 1–2 hours on Low, or faster on High), stir in the cooked meat until combined.
- Keep the dip on the Warm setting while serving so it stays melty without scorching. Serve with tortilla chips, corn chips, or veggies.
Adjust the spice to your preference: use spicy sausage or chorizo and hot Rotel for more heat. Garnish with chopped fresh jalapeño, cilantro, or diced onion for extra brightness.
FAQs
You can make this crock pot queso in as little as an hour if you set the slow cooker to High. On Low it typically takes around 1–2 hours to fully melt and combine. Browning the meat ahead of time shortens final assembly time.
To prevent burning, switch the crock pot to Warm once the cheese is melted; this keeps it smooth and ready to serve. A sprinkle of chopped cilantro or green onion brightens the dip.
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave in 30-second intervals, stirring between each, until warmed through. Reheating from cold in a slow cooker is not recommended because it can stay in the temperature “danger zone” too long.
You can substitute salsa for Rotel in a pinch, but flavor and texture will vary depending on the salsa’s spice level and consistency. Taste and adjust seasonings if you do.
Serving suggestions
Serve this spicy queso with plenty of tortilla or corn chips—plan on at least two bags per full slow cooker. It’s also delicious spooned over tacos, baked potatoes, or fries.
For a lower-carb option, offer zucchini chips or an assortment of raw vegetables for dipping. It’s so good some people will happily dig in with a spoon!
Storage
Store leftover queso in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop over medium-low heat, stirring frequently, or use the microwave in short intervals until warmed through.
If you try this recipe, please leave a comment and rating—feedback is appreciated!
Crock Pot Queso with Beef & Sausage
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
- Author: Melissa Riker
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
Ingredients
- 32 oz block of Velveeta
- 1 lb ground beef, browned and drained
- 1 lb pork breakfast sausage, browned and drained
- 2 cans Rotel diced tomatoes and green chilies
- 1 can cream of mushroom soup
Instructions
- Cut the Velveeta into chunks.
- Place Velveeta, both cans of Rotel, and the cream of mushroom soup in the slow cooker on Low (or High for faster melting).
- When the cheese is melted and smooth (about 1–2 hours on Low), stir in the cooked sausage and ground beef.
- Stir occasionally and serve warm with tortilla chips.
Notes
Store in an airtight container in the refrigerator for up to 3–5 days. Reheat in the microwave in 30-second intervals, stirring between each, until heated through.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Slow cooker
- Cuisine: American
Nutrition
- Calories: 203
- Sugar: 0.9 g
- Sodium: 535 mg
- Fat: 12 g
- Carbohydrates: 3.3 g
- Protein: 19.2 g
- Cholesterol: 71.7 mg