Slow-Cooker Mexican Shrimp Queso Dip Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh lime juice rather than bottled. The acidity brightens the shrimp and balances the richness of the cheese.

If you prefer a spicier dip, leave the seeds in the serrano chiles or add a pinch of cayenne. For a milder version, use mild diced tomatoes instead of fire-roasted with chiles.

To keep the dip warm for a party, leave it in the slow cooker on the WARM setting. Stir occasionally to prevent a skin from forming.

If the dip thickens as it sits, stir in a splash of milk or chicken broth to restore the creamy texture. Serve with sturdy tortilla chips that can hold up to the thick, chunky dip.

Variations

• Extra Spicy: Add 1-2 minced jalapeños or 1/2 teaspoon cayenne pepper along with the fire-roasted tomatoes. For a smokier heat, use chipotle chiles in adobo, finely chopped.
• Chicken Queso: Substitute 1 1/2 pounds of cooked, shredded chicken for the shrimp. Omit the lime juice and cook on LOW for 2 hours, or until heated through. Ensure the chicken reaches 165°F (74°C).
• Vegetarian Queso: Omit the shrimp entirely and add 1 cup of black beans or corn for texture. Cook on LOW for 1 hour, or until the cheese is melted and bubbly.
• Smoky Bacon Queso: Add 1/2 cup cooked, crumbled bacon along with the cheeses. The smoky flavor pairs well with the shrimp and fire-roasted tomatoes. Cook as directed.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating. Reheat gently to avoid separating the cheese.

Reheat

Reheat in a saucepan over low heat, stirring constantly, or in the microwave in 30-second intervals.

Cool any leftover dip to room temperature within 2 hours, then transfer to an airtight container. Refrigerate for up to 3 days.

The shrimp may become slightly firmer when reheated, but the flavor will still be excellent. Stir well before reheating to redistribute the cheese and shrimp.

The dip can be assembled up to 1 day ahead. Layer all ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on LOW for 90 minutes, adding 15 to 20 minutes if starting from cold. The lime-marinated shrimp can also be prepped a day ahead and kept refrigerated.

Serving ideas

Serve the dip hot, straight from the slow cooker, with a basket of warm tortilla chips. The creamy, spicy cheese clings to every chip, and the shrimp add a satisfying bite. For a more substantial spread, offer additional dippers like sliced baguette, cucumber rounds, or jicama sticks.

This dip is a party centerpiece. Place the slow cooker on a buffet table with chips and small plates. The visual appeal of the bubbling cheese and pink shrimp is irresistible. Garnish with extra cilantro or a squeeze of lime just before serving for a fresh finish.

Frequently asked questions

Recipe card

Slow-Cooker Mexican Shrimp Queso Dip

Prep 15 minCook 1 h 30 minTotal 1 h 45 minServes 12

Ingredients

• 1 1/2 lb large shrimp, peeled, deveined, and diced
• 2 tbsp fresh lime juice
• 16 oz white queso cheese, cubed
• 2 cups shredded Chihuahua cheese
• 1 cup fire-roasted tomatoes and serrano chiles
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled queso fresco
• Tortilla chips, for serving

Instructions

1. In a medium bowl, toss the diced shrimp with the fresh lime juice. Set aside. Cube the white queso and shred the Chihuahua cheese if not pre-shredded. Chop the cilantro and crumble the queso fresco for the topping.
2. Place the lime-marinated shrimp into the slow cooker insert. Add the cubed white queso, shredded Chihuahua cheese, and the fire-roasted tomatoes with serrano chiles. Sprinkle the chopped cilantro over the top.
3. Cover the slow cooker and cook on LOW for 90 minutes, until the shrimp are opaque and cooked through and the cheeses are fully melted and bubbling. Stir gently halfway through to help the cheese melt evenly.
4. After 90 minutes, insert an instant-read thermometer into the thickest piece of shrimp. It should read at least 145°F (63°C). The shrimp should be pink and firm, and the cheese should be molten and creamy.
5. Sprinkle the crumbled queso fresco over the hot dip. Serve immediately straight from the slow cooker with tortilla chips for dipping.

Contains: crustaceans, milk, gluten

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

6 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.