Description
A simple, rich cheese dip made in a slow cooker using three types of cheese, perfect for parties or game day.
Ingredients
Scale
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 8 ounces cream cheese, cubed
- 1/2 cup milk (whole or 2%)
- 1/4 cup dry white wine (optional)
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Pinch of cayenne pepper
Instructions
- Place the Monterey Jack and Cheddar cheeses in the slow cooker insert.
- Add the cubed cream cheese on top of the shredded cheeses.
- In a separate small bowl, whisk together the milk, white wine (if using), cornstarch, Worcestershire sauce, garlic powder, and cayenne pepper until smooth.
- Pour the liquid mixture over the cheeses in the slow cooker.
- 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 smooth.
- Once smooth, switch the slow cooker setting to KEEP WARM for serving. Stir occasionally while serving.
Notes
- For dipping, use cubed crusty bread, apple slices, pretzels, broccoli florets, or tortilla chips.
- If the dip becomes too thick while serving, stir in a tablespoon of milk or wine to reach your desired consistency.
- You can substitute Gruyère and Emmentaler for the Jack and Cheddar for a more traditional fondue flavor.
- Prep Time: 10 min
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3
- Sodium: 550
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 5
- Fiber: 0
- Protein: 15
- Cholesterol: 65