Slow-Cooked Queso Rojo Dip

Slow-Cooked Queso Rojo Dip


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Cheddar cheese, salsa roja, and select herbs and spices are slowly cooked into a chunky dip that will give your guests fiery kicks of flavor with every bite. We suggest serving this queso rojo dip alongside some sturdy tortilla chips.

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Time needed

15 min preparation + 3 hour cooking

Serving Size / Yield

10-12 servings


  • 1 Tbs. Canola Oil
  • 1 Large Onion, chopped
  • 1 16 oz. jar Salsa Roja
  • 1 8 oz. package Cream Cheese, chopped up
  • 2 C. Shredded Mexican Cheese Blend
  • 1 Tbs. Steak Sauce
  • 1 tsp. Chili Powder
  • 2 Garlic Cloves, minced

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Warm the canola oil in a medium skillet over medium heat. Add the onion and sauté until tender. In a slow cooker, combine the onion, salsa roja, cream cheese, Mexican cheese blend, steak sauce, chili powder, and garlic. Cover and cook on low for 3 to 3 1/2 hours. Stir until cream cheese is fully incorporated. Serve dip immediately or keep covered on warm setting for up to 2 hours.

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