Slow Cooker Chili Queso Dip
A creamy, spicy slow cooker chili queso dip perfect for parties and gatherings. This easy recipe combines melted cheese, chili, and spices for a crowd-pleasing appetizer.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 1x
Ingredients
16 ounces Velveeta cheese, cut into 1-inch cubes
1 cup canned diced tomatoes with green chilies, drained
1 cup cooked ground beef
1/2 cup canned black beans, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/4 cup chopped jalapeño pepper, seeds removed for less heat
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup milk
Instructions
Spray the inside of a 3.5 to 6-quart slow cooker with nonstick cooking spray.
Add the Velveeta cheese cubes, diced tomatoes with green chilies, cooked ground beef, black beans, kidney beans, chopped onion, chopped green bell pepper, and chopped jalapeño pepper to the slow cooker.
Sprinkle chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper evenly over the ingredients in the slow cooker.
Pour the milk over the mixture to help with melting and consistency.
Stir all ingredients gently to combine evenly.
Cover and cook on low for 2 to 2 1/2 hours, stirring every 30 minutes to ensure cheese melts evenly and the dip is well mixed.
Once the cheese is fully melted and the dip is hot and bubbly, turn the slow cooker to warm to keep the dip at serving temperature.
Serve the chili queso dip warm with tortilla chips, sliced vegetables, or your favorite dippers.