Description
Make a large batch of smooth, creamy white cheese dip using your slow cooker. This recipe is perfect for parties and game days.
Ingredients
Scale
- 16 oz white American cheese, cubed
- 8 oz Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (4 oz) can diced green chilies, undrained
- 1/2 cup evaporated milk
- 1/4 cup whole milk
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Place all cubed and shredded cheeses into the Crockpot insert.
- Add the Rotel, diced green chilies, evaporated milk, whole milk, cumin, garlic powder, and onion powder to the slow cooker.
- Stir the ingredients gently until they are combined.
- Cover the slow cooker and cook on LOW for 1.5 to 2 hours, stirring every 30 minutes until the cheese is completely melted and the mixture is smooth.
- If the queso seems too thick, add a tablespoon of milk at a time until you reach your desired consistency.
- Stir in the fresh cilantro, if using, just before serving.
- Set the slow cooker to the KEEP WARM setting for serving.
Notes
- For a spicier dip, add 1/4 cup of pickled jalapeño slices or a dash of hot sauce.
- If you cannot find white American cheese, use white cheddar, but the texture may change slightly.
- Stir the queso every 15 to 20 minutes while cooking to prevent the bottom from scorching or separating.
- Prep Time: 10 min
- Cook Time: 2 hr
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 0.5
- Protein: 15
- Cholesterol: 55