Slow Cooker Queso Dip

Slow Cooker Queso Dip

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup packed fresh cilantro leaves

  • ½

    small red onion, roughly chopped

  • 2

    tablespoons chopped pickled jalapeno, optional

  • 2

    tablespoons unsalted butter

  • 3

    tablespoons all-purpose flour

  • One

    12-ounce domestic lager beer, such as Budweiser

  • ¼

    cup whole milk

  • 4

    cups shredded Monterey Jack cheese

  • Sprinkle of chipotle powder, optional

  • Tortilla chips, for serving


Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture. Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth. Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips. Cook's Note: For a smooth, melted queso, be sure to use preshredded cheese.


Facebook Conversations