Print

Crockpot Queso Blanco Dip

Crockpot Queso Blanco Dip
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1 lb White American Cheese (sliced or cubed from the deli counter)
  • 1/2 cup Whole Milk (or heavy cream for extra richness)
  • 1/4 cup Water
  • 1 tablespoon Unsalted Butter
  • 1 can (4 oz) Diced Green Chiles
  • 2 tablespoons Pickled Jalapeños, chopped (plus a splash of the juice)
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • Fresh Cilantro for garnish (optional)

Instructions

  1. Step 1: Prepare the Cheese Cut the white American cheese into small cubes, roughly one inch in size. Cutting the cheese into uniform pieces ensures that it melts evenly and prevents any large lumps in your final dip.
  2. Step 2: Combine Ingredients Place the cheese cubes, milk, water, butter, diced green chiles, chopped jalapeños, cumin, garlic powder, and onion powder into your slow cooker. If you prefer a milder dip, you can reduce the amount of jalapeños.
  3. Step 3: Slow Cook Cover the crockpot with its lid and set it to the “Low” heat setting. Cook for about 1 to 1.5 hours. Avoid using the “High” setting if possible, as high heat can sometimes cause the dairy to break or scorch around the edges.
  4. Step 4: Stir and Monitor About halfway through the cooking time, give the mixture a good stir with a heat-resistant spatula. This helps incorporate the spices and liquids into the melting cheese. Continue cooking until the mixture is completely smooth.
  5. Step 5: Adjust Consistency Once fully melted, check the thickness. If the queso is too thick, stir in an extra tablespoon of milk at a time until you reach your desired consistency. Switch the crockpot to the “Warm” setting to keep it ready for serving.

Find it online: https://www.cozinty.com/snacks/crockpot-queso-blanco-dip/