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Slow Cooker Queso Blanco (aka white queso dip) is made with just four ingredients and no Velveeta! Restaurant quality made in just minutes in the crockpot.

hand dipping a tortilla chip into queso.

Easy Queso Dip Recipe

Every time we go to Chipotle, I’m tempted by the chips and queso so I wanted to replicate that at home…in my slow cooker.

I feel like Velveeta cheese has its place (mostly in Rotel Dip) but otherwise, I’m not the biggest fan.

This super easy, cheesy dip is made with real ingredients (the shade!) in just minutes.

Perfect for dipping warm, homemade tortilla chips into.

If you have a Traeger (or any smoker), try my smoked queso, too!

Why you’ll love this Crock Pot White Queso

Restaurant Style – This easy queso recipe will rival that found at your favorite Mexican restaurant.

Crowd Pleaser – Make a batch of this creamy queso for your next party and watch how quickly it disappears. Whether it is for the next big game day or just taco night, it will be a hit.

Simple Ingredients – You need just four ingredients (excluding processed cheese! Well, all cheese is kinda processed, but no cheese product) to make this happen.

overhead shot of three bowls of queso blanco and tortilla chips.

Equipment you’ll need

  • Slow Cooker – I’ve had this slow cooker for years & still recommend it. You can read my full review here.
  • Silicone Spatulas – I use these spatulas for everything. They are perfect for stirring the cheesy dip.
  • Ladle – For serving up the queso.


Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Cheeses – You’ll need white American cheese and pepper jack cheese (real cheese!) for this cheese sauce. You can use sliced deli cheese or buy a block of cheese and cube it. White American is found at the deli counter at my market. I asked for a pound and cubed it myself.
  • Milk – I use evaporated milk, which is shelf stable and comes in a can. It is cow’s milk that has been heated to remove 60% of the water so the end result is thick and creamy. It is sometimes called condensed milk (not to be confused with sweetened condensed milk!).
  • Jalapeno – Diced jalapenos add a little heat – you can buy a jar of diced jalapenos in juice, or use a fresh one. You could also used diced green chiles, if you prefer.
overhead shot of labeled ingredients laid out to make queso blanco.

How to make the best White Cheese Dip

  1. Step One: First, spray the basin of your crock pot with non-stick spray and then pour in the cans of milk.
  2. Step Two: If using sliced cheese, break it up into pieces and add it to the slow cooker with the diced jalapenos. Give it a stir, cover it, and cook it on LOW for 2-3 hours, stirring a couple times throughout.
  3. Step Three: Turn the slow cooker to the WARM setting and add in a ladle for serving straight from the slow cooker.
overhead shot of cheese in slow cooker to make queso.

What to serve with this cheesy queso dip

I like to have a bowl of queso with some warm tortilla chips and some homemade salsa.

If you make a batch of crockpot salsa chicken, you can serve it with all the fixings for a taco bar.

For a full taco night at home, add some sour cream chicken enchiladas and a ranch water cocktail to finish it off.

Variations 🧀

Diced green chilies can be used in place of jalapenos.

Drain a can of Rotel and stir it in for added flavor.

Make it beef queso dip by browning some ground sirloin, draining any grease, and stirring it in.

To add protein while keeping it vegetarian, drain and rinse a can of black beans and stir them in.

For extra heat, add in a teaspoon (or two) of chili powder.

white bowl of queso next to a jalapeno.

How to reheat and store Crockpot Queso Blanco

How to store leftovers

Leftover queso should be stored in an airtight container in the refrigerator.

How long does homemade queso keep?

When stored properly in the fridge, it will keep for 3-4 days.

Can I freeze Mexican queso dip?

I don’t normally recommend freezing dishes with dairy in them (they can separate and get weird when thawed), but queso generally freezes well.

Let it cool, move it to a freezer safe container, and freeze up to two months.

How to reheat white queso dip

Reheat leftovers in the microwave in 30 second intervals. You may need to add a splash of milk to get the creamy consistency back after it has chilled.

If reheating from frozen, place the entire portion into the slow cooker on WARM to heat through, stirring occasionally.

overhead shot of queso in a slow cooker topped with jalapenos.


Can you keep queso warm in a crockpot?

Yes. In fact, I recommend it.

Can I use pre-shredded cheese?

I don’t recommend it. When you buy pre-shredded cheese in a bag, it has anti-caking agents on it that prevent it from melting nicely.

For the best results, use either a block of cheese that you cube yourself or deli slices of cheese.

How do restaurants keep queso from hardening?

The evaporated milk helps keep the queso creamy without turning back into a brick of cheese (unlike the fake cheese dip that congeals pretty quickly).

How do you make queso more runny?

Keeping this homemade queso recipe warm will help to keep it in its liquid state. As it sits, it will thicken.

If you find that it is getting too thick for your liking, you can thin it by whisking in a couple tablespoons of whole milk.

Need more dip recipes? Try these:

Buffalo Chicken Dip

Spinach Artichoke Dip

Creamy Salsa Dip

Click here for my collection of dips perfect for chips or crackers.

ladle scooping hot queso from a crockpot.

Did You Make This?

If you made this recipe, I’d love to know how it went in the comments section below.

You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!

hand dipping a tortilla chip into queso.
4.79 from 99 votes

Slow Cooker Queso Blanco

Servings: 16 servings
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Slow Cooker Queso Blanco (aka white queso dip) is made with just four ingredients and no Velveeta! Restaurant quality made in just minutes in the crockpot.



  • 24 ounces evaporated milk (two 12 ounce cans)
  • 1 pound white american cheese sliced or block
  • 1 pound pepper jack cheese sliced or block
  • 1 tablespoon diced jalapeno


  • Spray the basin of a 6 quart slow cooker with non-stick spray.
  • Pour in both cans of evaporated milk.
  • Break the cheeses up into pieces and add to the slow cooker.
  • Add in the jalapeno and stir.
  • Cover and cook on LOW for 2-3 hours stirring once or twice.
  • Turn the slow cooker to WARM for serving.



  • Store leftovers covered in the fridge for 3-4 days.
  • Reheat in the microwave in 30 second intervals. Thin with a splash of milk if needed.
  • You can substitute green chiles for the jalapenos.
  • You can serve this with chips but it is also great over chicken or nachos.


Serving: 1g | Calories: 244kcal | Carbohydrates: 6g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 693mg | Potassium: 204mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 631mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

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    1. It’s sliced deli white american cheese (you can see in the pic above). What you asked about has me picturing Kraft singles that are more plastic-like (individually wrapped). I’m not sure how their white cheese is.