Crockpot Queso Dip

By RoketJSquerl

Ingredients

• 2 lbs. VELVEETA queso blanco
• 1 cup milk
• 2 tbsp. butter
• 1 (4 oz) can diced green chilies, undrained
• 2 tbsp. diced pickled jalapeños
• 1/2 tsp. taco seasoning
• 1/4 tsp. garlic powder
• José Olé Nacho Bites and Taquitos, for serving

Preparation

Step 1

Cut cheese into cubes then place into a mini slow cooker.

Pour in milk and add butter.

Pour in can of diced green chiles.

Finely chop jalapeno peppers and add to slow cooker (for more heat, just add more jalapeños.)

Add in taco seasoning and garlic powder.
Give it all a gentle stir and put the lid on.
Turn it on low for about 2 hours.
Stir occasionally.

Recipe Notes
Or you can warm it up on high for about an hour (making sure to stir occasionally.)