Slow Cooker Queso Dip With Jalapeños

Name: Slow Cooker Queso Dip With Jalapeños
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 lb white American cheese, sliced; 1 lb pepper jack cheese, sliced; 2 (12 oz) cans evaporated milk; 1 jalapeño, diced; Tortilla chips, for serving

This slow cooker queso dip combines white American and pepper jack cheese with diced jalapeños for a creamy, spicy dip that tastes like it came straight from a Mexican restaurant. With just three ingredients plus jalapeños, it's the easiest crowd-pleaser for any gathering.

⚡Slow Cooker

🌍Tex-Mex 🏷️Queso dip 🏷️Cheese dip 🏷️Slow cooker recipe Appetizer

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Total

1h 35m

Servings

8

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb white American cheese, sliced
1 lb pepper jack cheese, sliced
2 (12 oz) cans evaporated milk
1 jalapeño, diced
Tortilla chips, for servingoptional

5 Ingredients

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Instructions

1
Pour about half of one can of evaporated milk into the bottom of a slow cooker.
2
Layer the slices of white American cheese and pepper jack cheese on top of the milk.
3
Pour the remaining evaporated milk from the first can over the cheese.
4
Sprinkle the diced jalapeño over the top.
5
Cover the slow cooker and set it to cook on LOW.
6
After about 1 hour, open the lid and stir the mixture well to combine as it melts.
7
If the queso seems too thick, stir in the second can of evaporated milk until it reaches your desired consistency.
8
Continue to cook on low, stirring occasionally, until the cheese is completely melted and the dip is smooth.
9
Serve warm with tortilla chips.

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Tips & Notes

Pro tips

Slice the cheese thinly before adding to the slow cooker so it melts evenly and quickly without clumping.
Stir the dip every 15–20 minutes during cooking to prevent the bottom from scorching and ensure creamy consistency.
Seed the jalapeño if you prefer milder heat, or leave seeds in for extra spice and flavor.
Use the low setting (not high) to avoid the dip breaking or becoming grainy; it should take 1–2 hours to fully melt.

Substitutions

White American cheese → white cheddar or Oaxaca (slightly less creamy but still melts well)
Pepper jack cheese → Monterey Jack with a pinch of cayenne (adjust heat level to taste)
Jalapeño → serrano pepper (spicier) or poblano (milder)

Storage & make-ahead

Store cooled dip in an airtight container in the refrigerator for up to 4 days. Reheat in a slow cooker on low or in a saucepan over medium-low heat, stirring frequently and adding a splash of evaporated milk if needed to thin.

Equipment

slow cooker

Common Questions

Can I make this queso dip ahead of time?

Yes. Prepare the dip in the slow cooker insert, cover, and refrigerate up to 24 hours before cooking. Add 15–20 minutes to the cooking time if starting from cold.