Crock Pot Smoked Queso Dip

• servings: 8 servings
• active time: 10 minutes
• total time: 2 hours 20 minutes

Ingredients

1 pound ground beef

1 packet taco seasoning

1 pound Velveeta, cubed

10 ounce can diced tomatoes with green chiles, undrained (Rotel)

8 ounces shredded colby jack cheese

8 ounce block cream cheese, cubed

1/2 cup pickled jalapenos

1/2 cup milk

2 cloves garlic, minced

1/2 teaspoon liquid smoke

Directions

In a large skillet over medium-high heat, brown 1 pound ground beef, breaking it up into crumbles, until there is no pink left, about 8-10 minutes, stirring occasionally.

Drain any excess grease. Add 1 packet taco seasoning and stir to combine (you will not be adding any water like it states on the taco seasoning packet.)

Add the taco seasoned beef to a 6-8 quart slow cooker.

Add 1 pound Velveeta, cubed, 10 ounce can diced tomatoes with green chiles, undrained, 8 ounces shredded colby jack cheese, 8 ounce block cream cheese, cubed, 1/2 cup pickled jalapenos, 1/2 cup milk, 2 cloves garlic, minced and 1/2 teaspoon liquid smoke to the slow cooker.

Stir to combine and place on low heat for 2 hours. Stir about every 15 minutes so nothing burns. Note: some slow cookers run hot so this is why stirring is suggested. If you have an older slow cooker that does not get super hot really quickly then you can just stir it every 30-45 minutes.

It is ready when the cheese is completely melted, and it turns into a smooth dip. You can serve directly from the crock pot (keeping it on the warm setting) or in a bowl to serve.

Nutrition

• Calories: 504 kcal
• Total Fat: 37 g
• Sodium: 1637 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 30 g