Slow Cooker Bean and Cheese Queso

slow cooker bean and cheese queso recipe

Slow Cooker Bean and Cheese Queso – Melted cheese, refried beans, beer, spices, and cilantro that is perfect for dipping chips or anything that needs queso.

I have been making a variation of this bean and cheese queso for years and years. Seriously, I think that the original recipe came from a crinkled up Gourmet magazine from the early 90s. I have made it so many times that I do not need to look at the recipe, I know it by heart.

This can also be made on the stove, but I like to make it in the slow cooker so that it frees up stove space, and stays warm for as long as you need it too. If you like your dip to be thicker, add an extra can of refried beans. You can also add jalapenos or hot sauce to heat it up a little if you like.

Leftovers (if you should be so lucky to have some) is so good ladled over tacos the next day.

slow cooker bean and cheese queso recipe2 (16-ounce) cans refried beans
1 (4.5-ounce) can chopped green chiles
1 cup salsa
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 cup beer
1 brick Velvetta
1/2 cup chopped cilantro

slow cooker bean and cheese queso recipeAdd refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a slow cooker. Mix until smooth.

slow cooker bean and cheese queso recipeAdd beer and cheese.

slow cooker bean and cheese queso recipeCook for 2 hours on low.

slow cooker bean and cheese queso dip recipeAdd cilantro and stir until combined.

slow cooker bean and cheese queso dip recipeServe with chips.

slow cooker bean and cheese queso dip recipe

Slow Cooker Bean and Cheese Queso

Slow Cooker Bean and Cheese Queso

Yield: serves 6 to 8

Slow Cooker Bean and Cheese Queso - I've made this bean and cheese dip more times than I can count.If you don't want to make this in the slow cooker, melt it all together on the stove and stir in cilantro before serving.

Ingredients

  • 2 (16-ounce) cans refried beans
  • 1 (4.5-ounce) can chopped green chiles
  • 1 cup salsa
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 cup beer
  • 1 (16-oz) brick Velvetta, cubed
  • 1/2 cup chopped cilantro

Instructions

  1. Add refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a slow cooker. Mix until smooth. Add beer and cheese.
  2. Cook for 2 hours on low. Add cilantro and stir until combined.
  3. Serve with tortilla chips.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 28 Comments

  1. Ali @ Gimme Some Oven

    Mmmm…this sounds so delicious. Just broke out my slow cooker last night. Excited for recipes like this!

    1. bakedbree

      Love slow cooker season!! Means fall is coming!

  2. Elaine Hudson

    Loved the idea of the quesos until I read the ingredients of the sauces. You said you have been doing them for years; what did you use before the canned sauces? Our household has to be4 wheat free, and we avoid partially hydrolized fats like the plague (heart problems). I’d love to adapt this recipe so we can enjoy it.

    1. bakedbree

      Velvetta. It is the one time that I use a processed cheese product.

      1. shelley

        How much velvetta do you use in your original recipe?

        1. bakedbree

          1 brick, the smaller size, not the huge one.

  3. Carlas Confections

    Mmm this would be perfect for a good get together. This sounds really great 🙂

    1. bakedbree

      thank you! It is, I have made this for years and years.

  4. Chung-Ah | Damn Delicious

    Definitely have to make this for football season!

  5. Katie @ Blonde Ambition

    This sounds so good! I love the addition of green chiles for just a hint of heat 🙂

    1. bakedbree

      this is so good, I love how easy it is to make too.

  6. Trisha

    Looks delicious! What would be a good substitute for the beer?

    1. bakedbree

      I would just leave it out.

  7. Elizabeth@ Food Ramblings

    anything with beer and cheese, and I’m in!

    1. bakedbree

      Me too! All over it.

  8. Julia {The Roasted Root}

    I am a big fan of both cheese dips and bean dips, so put them together in matrimony and I’m standing around the bowl munching on chips and dip like it’s my job! Your recipe looks tasty and fun for get togethers!

    1. bakedbree

      Me too! I am all about queso right now. I have recently discovered the queso at Cafe Rio and now I am obsessed.

  9. Lesley

    Love the addition of beer to the recipe!

    1. bakedbree

      Me too! Beer makes everything better.

  10. Hillary

    Totally making this for our Super Bowl get together! I can’t wait to try it 🙂

    1. bakedbree

      Hope you like it.

  11. Amanda

    Maybe I missed it, but how many servings does this make?

    1. bakedbree

      A lot. 8 to 10.

  12. Andrea Hanstein

    I made today and it overwhelmingly tastes of beer. So bummed.

    1. bakedbree

      Sorry you didn’t like it, but it does include a lot of beer in the recipe.

  13. Amy

    I’m making this on Thursday night! I’m confused though. One recipe calls for Velveeta and one calls for the recipe starters. Which is best?

    1. bakedbree

      They don’t make the recipe starters anymore, so use Velveeta.

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