Queso Blanco (Slow-Cooker)

By Tamipri

Ingredients

• This big-batch dip freezes well. Spoon into serving size freezer containers and freeze up to 1 month. Thaw overnight in refrigerator. Reheat in microwave on medium.
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can petite-cut diced tomatoes, drained
• 1 c. milk
• 3/4 c. pickled jalapeno slices, minced
• 1 (4.5 oz.) can chopped green chilies, undrained
• 1 Tb. juice from jalapeno slices
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. coarsely ground black pepper
• 2 lbs. deli white American cheese, sliced (ask the deli)
• Tortilla chips

Preparation

Step 1

Place onion in a medium microwave-safe bowl, cover loosely with heavy duty plastic wrap. Microwave on HIGH 2 minutes. Stir in garlic and next 8 ingredients. Roughtly tear cheese slices; place in a 4-qt. slow cooker. Pour onion mixture over cheese. Cover and cook on LOW 2 hours. Stir gently to blend ingredients.