Slow Cooker Beef Queso Dip

Slow cooker beef queso dip is a cheesy, beefy dip that will please any crowd. Perfect for your company potluck, a game day gathering, or the average weeknight snack, this low-carb & keto-friendly dip will have people coming back for more.  Instructions to make this dip in the Instant Pot are also included. 

Ingredients For Beef Queso Dip

• Ground Beef
• Pepper Jack Cheese
• Cheddar Cheese
• Diced Tomatoes With Green Chiles
• Jalapeño
• Seasonings: chili powder, cumin, garlic powder, salt, pepper

How To Make Queso Dip In The Slow Cooker or Instant Pot

Slow Cooker

1. Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook the food, crumbling the meat as it cooks, until the beef is no longer pink. Drain grease and add the mixture to the slow cooker.
2. Add the pepper jack cheese, cheddar cheese, diced tomatoes with green chiles, jalapeño, chili powder, cumin, garlic powder, salt, and pepper. Stir to mix well. Top with the cream cheese.
3. Cook HIGH 2-3 hours or LOW 4-6.
4. Stir well before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil and ground beef to the pot. Cook 5-7 minutes or until meat is no longer pink. Crumble the meat as it cooks. Drain grease.
2. Turn the Instant Pot to a medium sauté. Add the diced tomatoes with green chiles, chili powder, cumin, garlic powder, salt, pepper, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the pepper jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

FAQs & Tips

Do you have to use ground beef?

Nope! Substitute ground turkey or ground meat that that fits your dietary lifestyle. 

How do you serve this? 

I encourage you to serve this dip with ingredients that fit your lifestyle, diet or budget. Suggestions include chips or celery & carrots to keep things low-carb. This beef queso dip doesn’t have to be served as a dip. Use this as a topping for fries or even hot dogs. Get creative when garnishing the queso dip with topping. Popular garnish include more jalapenos, cilantro, sour cream, and course more cheese.

How do you store leftovers?

Store leftover crockpot beef queso dip in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Slow Cooker Dips

• Enchilada

• Bean Dip

• Spinach Artichoke

• Buffalo Chicken 

• Bacon Cheeseburger

Crockpot Beef Queso Dip

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Slow cooker beef queso dip is a cheesy, beefy dip that will please any crowd. Perfect for your company potluck, a game day gathering, or the average weeknight snack, this low-carb & keto-friendly dip will have people coming back for more.  Instructions to make this dip in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 16 ounces ground beef, seasoned with salt & pepper
• 8 ounces pepper jack cheese, shredded
• 8 ounces cheddar cheese, shredded
• 8 ounces cream cheese, cut into pieces
• 10 ounces diced tomatoes with green chiles
• 1 jalapeño, diced thin (seeds removed)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 tablespoon oil
• Salt & pepper

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Instructions

Slow Cooker

1. Spray the slow cooker generously with cooking spray.
2. Heat oil large skillet over medium-high heat. Season the ground beef with salt & pepper and to the skillet. Cook the beef, crumbling it as it cooks, until it is no longer pink. Drain grease and add the mixture to the greased slow cooker.
3. Add the pepper jack cheese, cheddar cheese, cream cheese, diced tomatoes with green chiles, jalapeño, chili powder, cumin, garlic powder, salt, and pepper. Stir to mix well.
4. Cook HIGH 2-3 hours or LOW 4-6.
5. Stir well before serving.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot add oil and ground beef to the pot. Cook 5-7 minutes or until meat is no longer pink. Crumble the meat as it cooks. Drain grease.
2. With the Instant Pot still on to a medium sauté,  add the diced tomatoes with green chiles, chili powder, cumin, garlic powder, salt, pepper, and cream cheese. Stir continuously until the cream cheese is melted. Whisk in the pepper jack cheese & cheddar cheese, one cup at a time. Cook a few minutes until cheese is melted. You’ll need to stir this continuously as it cooks.

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