Melted cheese, refried beans, beer, spices, and cilantro combine to make a delicious crock pot queso dip, perfect for dunking chips.

Crispy cheesy nachos with salsa and green onions on turquoise plate.

I have been making a variation of this crock pot queso dip for years and years. Seriously, I think that the original recipe came from a crinkled up Gourmet magazine from the early 90s. I have made it so many times that I do not need to look at the recipe, I know it by heart.

Canned goods, spices, and herbs on kitchen countertop for cooking or meal prep.

This queso dip is perfect for dipping tortilla chips (or zucchini chips for a healthy alternative), filling burritos with, or serving with anything that pairs well with a beany, cheesy sauce. Everyone I’ve come across has raved about this dip and it’s perfect for parties, smaller gatherings, or satisfying a creamy, savory craving.

This can also be made in a pot on the stove, but I like to make it in the crock pot so that it frees up stove space and stays warm for as long as you need it to.

Crispy taco chips topped with creamy sauce and chopped green onions on a turquoise plate.

Variations

If you’d like your dip to be thicker, add an extra can of refried beans.
Feel free to heat it up a little with some hot sauce, jalapeños, or extra chilis.
You can omit the cilantro if you’re not a fan of the flavor. Add some green onions or parsley instead for a pop of color, or skip this step entirely.
To make this crock pot queso dip recipe vegan, swap out the Velveeta for your favorite dairy free alternative, like Wayfare Dairy Free Cheese or a vegan cream cheese.

What Beer Should You Use?

When it comes to incorporating beer into cheese, I’d recommend using a light beer that doesn’t have an overpowering flavor. You might enjoy an IPA or stout if you really want to incorporate that malty flavor, but I prefer a lighter lager like Stella Artois or a Corona. Every time you make this queso dip, try a different beer to see which flavors you like best.

Can I substitute the beer in this recipe?

If you’d rather not include the beer, I would recommend leaving out this step altogether because it’s only there to incorporate a beer cheese flavor. You can also add a broth instead, like chicken or vegetable, but it’s totally up to you.

Creamy chicken taco dip on tortilla chips with fresh herbs in a turquoise bowl.

How to Store Crock Pot Queso Dip

Have you made too much queso dip? Don’t worry, it’ll keep well in the refrigerator for up to 5 days. Just transfer your dip to a glass container with a lid and keep it in the fridge. When it’s time to eat your leftovers, heat it up in the microwave or over the stove, stirring occasionally. If your queso dip becomes grainy or separates, you can loosen it up with a splash of milk or cream, and it’ll be good as new.

I would advise against freezing your queso, because once frozen, it’s near impossible to revive the texture.

Creamy taco dip with crispy tortilla chips on a turquoise plate. Perfect appetizer for parties and gatherings.

Crock Pot Queso Dip

Bree Hester

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Prep Time 5

Cook Time 2

Total Time 5

Course Appetizers & Snacks

Cuisine Mexican

Servings to 10

Calories 25 kcal

Ingredients

2 cans refried beans
1 small can chopped green chiles
1 cup salsa
1 tsp oregano
1/2 tsp ground cumin
1/2 tsp garlic powder
1 cup beer
1 small brick Velvetta cubed
1/2 cup chopped cilantro

Instructions

Add refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a crock pot. Mix until smooth.
Add beer and cheese. Mix again.
Cook for 2 hours on low.
Add cilantro and stir until combined.
Serve over the top of your tortilla chips, or on the side.