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Crockpot Queso

Updated: Mar 31, 2019

Ahh, queso. The stuff of dreams. Of Texas legend. (And no, it's not just "cheese." I mean yes, I know that's what it means in Spanish. But in Texas, it's a whoooole other thing.)

Somehow, its fame has not quite reached the east coast. But those of you who have had the privilege...I know you know. ;-)

So here's my go-to recipe. I made it on the stovetop for years (and ruined many a batch) before finally discovering the joyous ease of making this liquid gold in the Crockpot. Perfect consistency every time. Enjoy!

16oz velveeta

8 oz freshly-shredded Monterey Jack cheese

8 oz sour cream

2 cups of your favorite red salsa or pico de gallo - add more or less to taste

Throw everything into a Crockpot, heat on low for 3-4 hours (until everything is melted). Stir to combine. Serve with tortilla chips or fresh homemade flour tortillas!

My favorite homemade salsa recipe is the Pioneer Woman's Restaurant-Style Salsa, and my favorite tortilla recipe is hers as well (though I use good salted butter instead of lard/shortening).

Did you try this recipe? I'd love to know how it turned out! Drop me a line at or send me DM or leave a comment on my Insta!

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