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Crock Pot Queso Blanco Dip

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An amazing white cheese dip that slow cooks in the crock pot! This dip is so delicious and perfect for a crowd!

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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 Tablespoon salted butter
  • 1 (4-ounce) can diced green chiles
  • 1/2 Tablespoon jalepenos, minced fine (optional)
  • 3-4 Tablespoons milk
  • 2 Tablespoons cilantro, chopped fine (optional)
  • Tortilla Chips, for serving

Details

Servings 6
Preparation time 5mins
Cooking time 65mins

Preparation

Step 1

Combine the cream cheese, American cheese, butter, green chiles and jalepenos 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.

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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