Time 1h Number Of Ingredients 14 Steps:
Spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH. Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well. Place the lid on top of the slow-cooker. Place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes. Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously. Add the sautéed vegetables to the cheese mixture and stir well. Replace the lid leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes. Lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming. Serve with your favorite chips/vegetables/crackers.
Number Of Ingredients 7 Steps:
In a large skillet, brown the ground sausage and onion over medium heat until the meat is no longer pink. Drain and return to the skillet. Add the jalapeños, water and taco seasoning to the cooked sausage and onions. Over medium-high heat and cook and stir frequently, until the liquid has evaporated. In a 4-quart (or larger) slow cooker, add the beef mixture, cubes of Velveeta cheese and the cans of Rotel. Stir well and cook on high until the cheese is completely melted, approximately 1-2 hours. Once the cheese has completely melted, turn the slow cooker on the Keep Warm Setting. Stir before serving.
Time 20m Yield 16 Number Of Ingredients 9 Steps:
In 2-quart microwavable casserole, mix milk and cheeses. Microwave uncovered on High 5 minutes, stirring every minute, until creamy. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Cook onion and garlic in butter 3 minutes or until tender. Add tomato; cook 2 minutes longer. Stir in chiles. Stir vegetable mixture into cheese mixture until blended. Spoon dip into 2-quart slow cooker. Keep warm on Low heat setting up to 2 hours, stirring occasionally. Serve with tortilla chips.
Time 50m Yield 1 bowl of queso, 8 serving(s) Number Of Ingredients 3 Steps:
Crumble sausage and brown in skillet. Place Velveeta and Rotel into a crock pot and heat on high. Once sausage is browned, add it to the crock pot. Continue heating on high, stirring occasionally, until cheese has melted. Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame. This recipe works as a sauce as well. If you are having a large get-together, I recommend doubling the recipe, it’s usually the life of the snack buffet.
Time 2h10m Yield Makes 4 cups Number Of Ingredients 7 Steps:
In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt. Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. If using crock pot, cook on high, stirring occasionally until melted. If using microwave, cook on high, stirring every 90 seconds until melted. Serve with crispy corn tortilla chips.
More about “spicy crock pot queso cheese dip recipes”
Time 4h15m Yield 32 servings (2 quarts) Number Of Ingredients 5 Steps:
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in cheese and tomatoes., Cover and cook on low for 4-5 hours or until cheese is melted, stirring occasionally. Serve with tortilla chips, red pepper and cucumber sticks.
