Queso is one of Trent’s favorite appetizers. In fact, whenever we head out to a Mexican restaurant it’s one of the first things we order!
This super easy appetizer is not only fabulous alongside chips, but it’s also yummy served with tacos, enchiladas and more!
2 Ingredient Slow Cooker Queso
- 1 can Rotel (drained)
- 16 ounces of Velveeta cheese
Cube the Velveeta cheese and place it in your crockpot. Add rotel and stir. Cook on high for 1 1/2 – 2 hours, stirring occasionally.
Enjoy! (Yes, it’s that simple!)
Oh, I can’t wait to try this! Maybe set it up with some refried beans and taco meat for a Nacho bar.
Your nacho bar idea sounds fabulous, and is making me hungry!
Enjoy!
I’ve used the yellow Velveeta, but not the white with Rotel. My mom always added cream of mushroom soup, too. I’ve tried real cream added in with good results, too.
Oh, I bet that was yummy Laura! Thanks for sharing!
[…] Tshanina, at Thrifty T’s Treasures, shared her 2-Ingredient Slow Cooker Queso […]
This looks good, you’re making me hungry! My mom used to make it in the microwave with a can of chili.
Making it with chili sounds like a fabulous idea! Thanks for sharing Dianna!
You think fresh pico de gallo would work instead of canned tomatoes?
Oh absolutely, Laurie! Yum!!!
My family has been making this dip on Christmas Eve to go with our tamales since the 60’s. Rather than Velveeta, I have been making it with a pound of American cheese from my market’s deli. It takes your queso to a whole new level of awesomeness.
Yum! Thanks for sharing that awesome tip, Delilah!
Great recipe! I will use this with a little ground beef I have. NUM!!
Ground beef sounds like a great addition!
This is my kind of recipe! I’m thinking of browning a pound of sausage and adding to this…
That sounds like a fabulous addition, Christy!