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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
Print

Slow Cooker Bean and Cheese Queso


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
  • 2 cans (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
  • 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 sauce.
  2. Cook for 2 hours on low. Add cilantro and stir until combined.
  3. Serve with tortilla chips.

 

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  1. Ali @ Gimme Some Oven

    September 24th, 2012 at 9:08 am

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

  2. bakedbree

    September 26th, 2012 at 10:38 pm

    Love slow cooker season!! Means fall is coming!

  3. Elaine Hudson

    September 24th, 2012 at 11:39 am

    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.

  4. bakedbree

    September 26th, 2012 at 10:38 pm

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

  5. shelley

    January 25th, 2013 at 1:39 pm

    How much velvetta do you use in your original recipe?

  6. bakedbree

    January 27th, 2013 at 8:11 pm

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

  7. Carlas Confections

    September 24th, 2012 at 12:30 pm

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

  8. bakedbree

    September 26th, 2012 at 10:37 pm

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

  9. Chung-Ah | Damn Delicious

    September 24th, 2012 at 2:18 pm

    Definitely have to make this for football season!

  10. Katie @ Blonde Ambition

    September 24th, 2012 at 2:19 pm

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

  11. bakedbree

    September 26th, 2012 at 10:35 pm

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

  12. Trisha

    September 24th, 2012 at 3:58 pm

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

  13. bakedbree

    September 26th, 2012 at 10:33 pm

    I would just leave it out.

  14. Elizabeth@ Food Ramblings

    September 25th, 2012 at 8:25 am

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

  15. bakedbree

    September 26th, 2012 at 10:31 pm

    Me too! All over it.

  16. Julia {The Roasted Root}

    September 26th, 2012 at 6:03 pm

    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!

  17. bakedbree

    September 26th, 2012 at 10:23 pm

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

  18. Lesley

    September 26th, 2012 at 7:17 pm

    Love the addition of beer to the recipe!

  19. bakedbree

    September 26th, 2012 at 10:22 pm

    Me too! Beer makes everything better.

  20. Hillary

    January 31st, 2013 at 7:38 pm

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

  21. bakedbree

    February 4th, 2013 at 6:46 pm

    Hope you like it.

  22. Amanda

    September 2nd, 2013 at 10:41 pm

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

  23. bakedbree

    September 10th, 2013 at 10:15 pm

    A lot. 8 to 10.

  24. Andrea Hanstein

    January 19th, 2014 at 9:13 pm

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

  25. bakedbree

    January 19th, 2014 at 9:32 pm

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

  26. Amy

    September 4th, 2018 at 11:54 am

    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?

  27. bakedbree

    September 5th, 2018 at 8:58 am

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

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