Queso Blanco Dip

By ShoDav

Ingredients

• 8 oz block regular cream cheese, cut into 1/2 inch cubes
• 1 lb white american cheese, cut into 1/2 inch cubes (found in deli)
• 1 Tablespoon salted butter
• 1 (4oz can) Old El Paso Green Chiles
• 2 Tablespoons cilantro, chopped fine (optional)
• 1 Tablespoon Old El Paso jalepenos, minced fine (optional)
• 3-4 Tablespoons milk
• 2-3 Tablespoons water

Details

Servings 8
Preparation time 5mins
Cooking time 60mins
Adapted from iheartnaptime.net

Preparation

Step 1

In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.

Keep cheese dip in the slow cooker on the warm setting until ready to serve.

Store in the refrigerator in an air tight container. To warm: place in the microwave with 1 teaspoon of water for 30 seconds. Stir and add another teaspoon of water if needed. Heat by 30 second increments until hot.