The Ultimate Slow Cooker Queso Blanco Dip
Make this creamy, restaurant-style white cheese dip in your slow cooker. It is an easy party appetizer perfect for game day.
- Prep Time: 10 min
- Cook Time: 1 hour
- Total Time: 1 hour 10 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 pound white American cheese, cubed
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces cream cheese, cubed
- 1 (10 ounce) can Rotel, undrained (diced tomatoes and green chilies)
- 1 (4 ounce) can green chilies, drained
- 1/2 cup milk
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pinch of salt
Instructions
- Place the white American cheese, Monterey Jack cheese, and cream cheese into the basin of your slow cooker.
- Pour the undrained Rotel, drained green chilies, and milk over the cheeses.
- Sprinkle the cumin, garlic powder, and salt over the ingredients.
- Cover the slow cooker and cook on LOW for 1 hour, stirring every 15 minutes until the cheese is completely melted and the dip is smooth.
- Once smooth, switch the slow cooker setting to KEEP WARM. Stir occasionally while serving.
- Serve this hot cheese dip immediately with tortilla chips or crackers.
Notes
- For an extra layer of flavor, brown 1/2 pound of ground sausage or beef and stir it into the dip during the last 15 minutes of cooking.
- If the dip thickens too much while keeping warm, add a splash more milk to reach your desired consistency.
- You can substitute Velveeta for the white American cheese if you prefer a slightly different texture, though this recipe focuses on real cheese for a restaurant style dip.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 19
- Cholesterol: 85