Slow Cooker Bean and Cheese Queso

slow cooker bean and cheese queso recipeI 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. When Progresso asked me to try out their new Three Cheese Recipe Starters, I had a suspicion that it would be perfect for my bean and cheese queso recipe. I was right.

As with my Beer Cheese soup, 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: 0 Total Fat: 0g

 

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27 Comments

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

    Reply
  • 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.

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

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

    Reply
  • 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!

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

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

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

      Reply
  • 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?

    Reply

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