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Slow Cooker Bean and Cheese Queso

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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

Did you make this recipe?

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How to Create an Easy Party Spread for the Big Game – Team Colors By Carrie

Monday 23rd of September 2019

[…] Slow Cooker Bean and Cheese Queso from Baked Bree: […]

Amy

Tuesday 4th of September 2018

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?

bakedbree

Wednesday 5th of September 2018

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

Andrea Hanstein

Sunday 19th of January 2014

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

bakedbree

Sunday 19th of January 2014

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

Amanda

Monday 2nd of September 2013

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

bakedbree

Tuesday 10th of September 2013

A lot. 8 to 10.

Hillary

Thursday 31st of January 2013

Totally making this for our Super Bowl get together! I can't wait to try it :)

bakedbree

Monday 4th of February 2013

Hope you like it.

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