Every time I host anything casual, this white question dip in a crockpot ends up being the thing everyone crowds around.

I love big party spreads, but I do not love recipes that need ten ingredients, constant stirring, and perfect timing.

I want something creamy, melty, and guaranteed to disappear without me hovering over the stove.

This 3-ingredient slow cooker white queso dip solves that problem fast.

You get a smooth, restaurant-style dip that practically makes itself and stays warm the entire party, so you can actually enjoy the night instead of babysitting a pot.

Ingredients for White Queso Dip

You’ll love how simple this ingredient list feels. And I’m sure you have all these ingredients (or most of them, I mean I don’t ALWAYS have white American cheese)

1.5-quart Crock Pot (perfect size for dips)
White American cheese, chopped into small pieces
1 (4.5 oz) can diced green chiles
Milk, as needed for a creamy texture
Chili powder, to taste
Cumin, to taste
Garlic salt, to taste

Optional but so good add-in:

Chopped jalapeño, for extra heat
1 can spicy Rotel, drained slightly

That’s it. These ingredients will turn into something everyone asks for the recipe for.

How to Make Slow Cooker White Queso Dip

1. Load Up the Crock Pot

Add the chopped white American cheese directly into your 1.5-quart crock pot. Keeping the pieces small helps the cheese melt evenly and prevents lumps.

2. Layer in Flavor

Add the diced green chiles, a pinch of chili powder, cumin, and garlic salt. If you’re using chopped jalapeño or spicy Rotel, add it now so everything melts together evenly.

3. Pour in Milk

Start with a small splash of milk and stir gently. You can always add more later if you want a thinner, more pourable queso.

4. Let the Slow Cooker Do the Work

Cover and cook on low for about 1½ to 2 hours, stirring every 20 to 30 minutes. As the cheese melts, the dip will turn smooth and creamy.

5. Adjust Right Before Serving

Once fully melted, give it a final stir and add more milk if needed. Switch the crock pot to warm and keep the queso ready for dipping.

An Easy Appetizer for Parties

This white queso dip is the kind of recipe that makes hosting easier.

It stays warm, tastes great with chips or veggies, and can be made mild or spicy depending on who’s coming over.

When the crock pot is empty by the end of the night, you know you picked the right appetizer.

Slow Cooker White Queso Dip

Print Recipe

Ingredients

1.5- quart Crock Pot perfect size for dips
White American cheese chopped into small pieces
1 4.5 oz can diced green chiles
Milk as needed for a creamy texture
Chili powder to taste
Cumin to taste
Garlic salt to taste

Extra Add-Ins

Chopped jalapeño for extra heat
1 can spicy Rotel drained slightly

Instructions

Add the chopped white American cheese directly into your 1.5-quart crock pot. Keeping the pieces small helps the cheese melt evenly and prevents lumps.
Add the diced green chiles, a pinch of chili powder, cumin, and garlic salt. If you’re using chopped jalapeño or spicy Rotel, add it now so everything melts together evenly.
Start with a small splash of milk and stir gently. You can always add more later if you want a thinner, more pourable queso.
Cover and cook on low for about 1½ to 2 hours, stirring every 20 to 30 minutes. As the cheese melts, the dip will turn smooth and creamy.
Once fully melted, give it a final stir and add more milk if needed. Switch the crock pot to warm and keep the queso ready for dipping.