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Crockpot Queso Dip with Chorizo and Rotel

crockpot queso dip - featured image

A creamy, spicy, and smoky queso dip slow-cooked with chorizo and Rotel tomatoes, perfect for game day snacks and easy entertaining.

Ingredients

Scale
  • 8 ounces Mexican-style chorizo, removed from casing and crumbled
  • 8 ounces cream cheese, softened
  • 16 ounces Velveeta cheese, cubed
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies
  • 1/2 cup (120 ml) milk (whole or 2%)
  • 1 teaspoon minced garlic
  • 1 small chopped jalapeño, seeded (optional)
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat a non-stick skillet over medium heat. Crumble the chorizo into the pan and cook for 5–7 minutes, stirring occasionally, until fully browned. Drain excess grease on a paper towel-lined plate.
  2. In the crockpot, combine softened cream cheese, cubed Velveeta, Rotel tomatoes with juice, browned chorizo, milk, minced garlic, ground cumin, and optional jalapeño.
  3. Gently stir the mixture with a wooden spoon or silicone spatula, being careful not to break up the cheese cubes.
  4. Cover and cook on low heat for 2 hours, stirring every 30 minutes to prevent sticking.
  5. After 2 hours, check consistency and add more milk one tablespoon at a time if too thick. Season with salt and pepper to taste.
  6. Switch crockpot to warm setting to keep dip warm. Garnish with fresh cilantro if desired and serve with tortilla chips, veggies, or soft pretzels.

Notes

Brown the chorizo first to develop smoky flavor. Stir every 20-30 minutes to prevent sticking and ensure smooth melting. Add milk to adjust consistency if dip thickens. For a vegetarian version, substitute chorizo with sautéed mushrooms or plant-based sausage. Leftovers store well refrigerated for up to 4 days; reheat gently with added milk to restore creaminess.

Nutrition

Keywords: crockpot queso dip, chorizo dip, game day snacks, slow cooker dip, cheesy dip, Rotel dip, party appetizer