Slow Cooker Queso Dip

We’re swiftly rounding the corner to the end of summer (how is it already September?!) and that means we’re gearing up for all things fall – football, comfort food, and sweater weather. Whether you’re ending your summer with a Labor Day blowout or brainstorming recipes for the first tailgate of the season, put this slow cooker queso dip on the menu.

This hot, cheesy dip is flavor-packed and perfect for feeding a large crowd. It has everything you’d want in a queso dip – plenty of cheese – and then some. We added corn and bacon (6 slices of it, actually) to take the flavor from great to wait – where’d the rest of the dip go? It’ll disappear that quickly.

In a medium skillet, cook bacon until brown and crispy. Maybe throw in an extra slice for the cook to enjoy along the way. Remove the bacon, crumble, and set it aside. Add chopped onions to the bacon drippings and saute until they’re tender.

Add onions, cheese (something that melts easily, like Velveeta, will work well), tomatoes, corn, and last but certainly not least, bacon to the slow cooker crock. Cook on HIGH for 2 hours or LOW for 2 to 3 hours until the cheese is melted.

Serve this queso with tortilla chips right from the slow cooker or let your guests use it to top everything from nachos to hot dogs. No matter what they’re putting it on, they’re sure to come back for seconds.

You can purchase this gingham print slow cooker in-store at Meijer or on HamiltonBeach.com.

Slow Cooker Queso Dip

Serving Size: 1/4 cup
Author: Hamilton Beach Test Kitchen

Ingredients

6 slices bacon
1 small sweet onion, coarsely chopped
1 can (10 ounces) diced tomatoes and green chilies
12 ounces pasteurized processed cheese (like Velveeta), cut into chunks
1 cup shredded sharp cheddar cheese
1 package (16 ounces) frozen corn
Chopped cilantro
Chopped chives
Tortilla chips

Instructions

In a medium skillet over medium-high, cook bacon until crisp. Remove bacon and drain on paper towels. Crumble and set aside. Add chopped onions to bacon drippings and sauté until tender.
With a slotted spoon, transfer onions to slow cooker crock. Add bacon, tomatoes, cheeses and corn.
Cover slow cooker and cook on HIGH for 2 hours or LOW for 2 to 3 hours or until cheese is melted. Top with chopped cilantro and chives.
Serve with tortilla chips