Crock Pot Queso Blanco Dip

Prep Time:5 Min Cook Time:1 Hr Keep in mind that you are making this for a group, do not make the mix hot or you will only have a couple of people eating it.

Photo by Louise H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    (8 ounce) block regular cream cheese, cut into 1/2 inch cubes

  • 1

    pound white american cheese, cut into 1/2 inch cubes (found in deli)

  • 1/2

    lbs Monterrey Jack cheese, cut into 1/2 inch cubes

  • 1

    Tablespoon salted butter

  • 1

    (4 ounce) can diced green chilies

  • 1/2

    Tablespoon jalapenos, minced fine (optional)

  • 3-4

    Tablespoons milk

  • 2

    Tablespoons cilantro, chopped fine (optional)

  • 1/2

    cup salsa (your favorite - NOT HOT)

  • Tortilla Chips, for serving

Directions

1 Combine the cream cheese, american cheese, Monterrey Jack cheese, butter, green chilies, salsa, and jalapenos in a greased crock pot. Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined. 2 Keep cheese dip in crock pot on the warm setting until ready to serve. Notes *Leftover cheese dip can be stored in an air tight container in fridge up to 1 day. To reheat: place in microwave-safe dish and heat in 30 second increments until melted. You can add a little milk if needed.

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