Combine cheese, tomatoes, and jalapeños in a 6-quart slow cooker. Cover and cook on LOW for 2-3 hours or on HIGH for 1 hour, or until cheese is melted.
Combine cheese, tomatoes, and jalapeños in a large microwave-safe bowl. Cook on high for about 5-6 minutes, stirring halfway through.
Combine cheese, tomatoes, and jalapeños in a large pot. Cook over medium-low heat, stirring regularly, until cheese is melted (about 7-9 minutes).
*Use gloves when slicing the peppers or wash hands very well immediately after touching. Do not get your fingers near your eyes!
This recipe yields about 6 cups of dip (or 48 2-tablespoon servings).
Tip: If you’re serving a smaller crowd, you can cut the ingredients in half and prepare the dip in a 2 ½ - 3 quart slow cooker (or use a smaller bowl or pot).
How to Adjust the Heat in this Spicy Dip: Keith has complained that regular queso recipes are "bland" and lacking in spice or flavor. That's why he suggested that our recipe include fresh jalapeños to kick it up a notch! That said, we have little kids in the house who also love a good party dip, so we need options to keep the recipe kid-friendly. I suggest that you remove the seeds from the peppers for a mild recipe. You can also decrease the number of jalapeños that you use. Try just one pepper instead of two or three, and then offer additional sliced jalapeños as a garnish for those who like more heat!
How to Make Queso Dip with Meat: For a heartier snack, try adding 1 lb. of sausage or 1 lb. of ground beef to the rest of the ingredients. Just be sure that you cook the meat in a skillet and drain off any fat before adding it to the queso.
How to Reheat the Leftover Queso: Any leftovers keep well in the refrigerator and can be reheated in the microwave on high heat in just a couple of minutes!