Crock Pot Beef and Sweet Corn Queso Dip is the ultimate game day dip, combining ground beef and sweet corn in a creamy queso sauce – no Velveeta required. Takes minutes to prepare, too!
I guess I”m on an appetizer roll! First Fig & Prosciutto Roll Ups, now cheesy Crock Pot Beef and Sweet Corn Queso Dip that doesn’t require the neon-orange block of processed cheese product that pretty much everyone I know has a love/hate relationship with.
Love it’s dreamy creaminess. Hate the fact that it’s processed and loaded with fat, salt, and calories. Right?
Don’t think I’m getting all preachy on you, by the way. Ben went rogue at the grocery store a few weeks ago and came home with not one but two boxes of old school Velveeta Shells and Cheese that were most definitely not on the list I sent with him. That said I didn’t argue a few nights later when he suggested we mix the cheese pouch with gluten-free pasta for dinner. He cooked up the noodles, squeeeezed out the cheese product, then mixed until smooth. It’d been years since either of us had indulged and we were pretty much expecting fireworks after our first bite.
Good gravy it was terrible! Like, really, really bad. Tasted nothing like cheese!
Whatever. If you use and enjoy Velveeta on the regular who am I to judge? Though scary tasting, I still ate my entire bowl. I know. I’m here to offer you a just as delicious, V-free queso dip that’s packed with ground beef and sweet corn, and it perfect for parties, pot lucks and game-day celebrations!
Oh yes, I said game-day celebrations. Football season is right around the corner, people! We’ve already had a few pre-season games grace our television screen and I’m more than a little excited to start cheering on the Hawks in just a few short weeks.
This dip, which combines ground beef, frozen sweet corn, and a velvety smooth, Velveeta-free queso sauce, is going to be the dip for football season this year. I can feel it in my bones. It combines two of my all-time favorite dips – Beef & Queso Dip and Cheesy Corn Dip – in an easy, lighter crock pot cheese dip.
And when I say this dip is easy to toss together, I mean it. I threw all the ingredients into the crock pot in the time it took Lincoln to eat half his lunch then hurl the other half on the floor. Things got really violent when I tried to feed him stauteed garlic spinach. Good times.
Anyway, like I said, this dip takes minutes to toss together then slow cooks in under 2 hours. Keep it warm in the crock pot for your dipping pleasure all party long. And, FYI, in the rare case that you have some leftover, this dip tastes phenomenal straight out of the fridge. Don’t say I didn’t warn ya’!
Start by browning 1lb ground beef seasoned with garlic salt and pepper in a skillet over medium-high heat then add to a 5 or 6 quart crock pot (here’s the model I have >>) I don’t love crock pot recipes that require pre-cooking something, but this step takes like, 5 minutes. Totally worth it!
To the beef add a 10oz can Rotel, 5-6oz plain Greek yogurt (different brands have different sized containers – this one was 5.3oz, but anything between 5 and 6oz is fine,) 10oz frozen sweet corn (don’t thaw,) and more garlic salt and pepper to taste.
Next add 6oz shredded sharp cheddar cheese. The shredded cheese mixed with the Greek Yogurt and cream cheese in the next step is what’s going to mimic the dreamy-creamy cheese sauce that you’d normally only get with Velveeta.
Mix everything together then cut 8oz 1/3 less fat cream cheese into big hunks and place them on top. You could use regular cream cheese but I wouldn’t use fat-free. Something about fat free cream cheese just doesn’t taste right to me!
Pop the lid on top then cook on low for 1-1/2 – 2 hours or until hot, then stir until the cream cheese is completely incorporated. Finally, stir in 2 chopped green onions for a pop of fresh flavor then serve with tortilla chips!
Crock Pot Beef and Sweet Corn Queso Dip (No Velveeta!)
1lb ground beef
garlic salt and pepper
10oz frozen sweet corn
10oz can Rotel
5-6oz container plain Greek yogurt (different brands come in different sizes)
6oz shredded sharp cheddar cheese
8oz 1/3 less fat cream cheese (not fat free,) cut into hunks
2 green onions, chopped
- Add ground beef to a large skillet over medium-high heat then season with garlic salt and pepper and cook until no longer pink. Drain then add to a 5 or 6 quart crock pot (here’s the model I have >>)
- Add frozen sweet corn, Rotel, Greek yogurt, and cheese to the crock pot then season with more garlic salt and pepper and mix to combine. Dollop cream cheese hunks on top then cover and cook on low for 1-1/2 – 2 hours or until heated through (some crock pots cook hotter/faster than others.) Stir until completely smooth then add green onions and stir to combine. Serve with tortilla chips.
Hearty, smooth, and creamy – this hot and cheesy dip is totally addicting, and the pops of sweet corn make it unique and different from the standard beef and queso dip. Enjoy!