Warning: This queso dip is addicting!! If you’re looking for an appetizer that is easy and a huge crowd pleaser, you’ve found it! It’s creamy, it only has a few ingredients, and it tastes amazing! I’ve been making this since high school (forever ago) and it’s always a huge hit. It’s nothing fussy or fancy but it’s so so good!
I actually made this queso dip a couple of nights ago and I’m ashamed to admit, I’ve eaten way too much of it! And my 4-year-old daughter is also obsessed with it! I have yet to meet a person who doesn’t like it!
I like to serve this in a slow cooker, that way it stays warm and creamy and you don’t have to worry about re-heating it. This slow cooker is the perfect size! Have I mentioned that I have 3 slow cookers? I use a small one for dips, a really big one for my pot roast, and a regular sized one for, well, regular sized meals! 🙂
This recipe makes A LOT of dip so if you’re planning on serving only a few people, you may want to halve the recipe. (That’s what I usually do if I’m making it for just my family.)
- 1 lb ground beef
- 1 packet of taco seasoning (1 ounce)
- 32 ounces velveeta cheese
- 8 ounces cream cheese
- 16 ounces salsa (mild, medium, or hot is fine)
Heat a skillet to medium high heat and cook the ground beef and the taco seasoning until the beef is no longer pink. Drain off the excess fat if needed.
Cut the cream cheese and the velveeta into about 1 inch squares for quicker melting.
Add the cooked beef and all other ingredients to a slow cooker and cook on high for 2 hours (stirring occasionally). After the 2 hours, keep on "warm" for serving.
OR...(my preferred & quicker method)
Add the cheese, salsa, and cream cheese to a large bowl, and heat in the microwave in 1 minute intervals, stirring in between each minute. (Usually takes about 3 minutes to fully melt.
You can then add this to a slow cooker as well and keep on warm for serving.