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. 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.
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 brick Velvetta
1/2 cup chopped cilantro
Add refried beans, chiles, salsa, oregano, cumin, and garlic powder to the insert of a slow cooker. Mix until smooth.
Add beer and cheese.
Cook for 2 hours on low.
Add cilantro and stir until combined.
Serve with chips.
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
- 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.
- Cook for 2 hours on low. Add cilantro and stir until combined.
- Serve with tortilla chips.
Mmmm…this sounds so delicious. Just broke out my slow cooker last night. Excited for recipes like this!
Love slow cooker season!! Means fall is coming!
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.
Velvetta. It is the one time that I use a processed cheese product.
How much velvetta do you use in your original recipe?
1 brick, the smaller size, not the huge one.
Mmm this would be perfect for a good get together. This sounds really great 🙂
thank you! It is, I have made this for years and years.
Definitely have to make this for football season!
This sounds so good! I love the addition of green chiles for just a hint of heat 🙂
this is so good, I love how easy it is to make too.
Looks delicious! What would be a good substitute for the beer?
I would just leave it out.
anything with beer and cheese, and I’m in!
Me too! All over it.
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!
Me too! I am all about queso right now. I have recently discovered the queso at Cafe Rio and now I am obsessed.
Love the addition of beer to the recipe!
Me too! Beer makes everything better.
Totally making this for our Super Bowl get together! I can’t wait to try it 🙂
Hope you like it.
Maybe I missed it, but how many servings does this make?
A lot. 8 to 10.
I made today and it overwhelmingly tastes of beer. So bummed.
Sorry you didn’t like it, but it does include a lot of beer in the recipe.