Crock Pot Queso Blanco Dip
Indulge in creamy Queso Blanco Dip, made with smooth white cheese and zesty green chilies, slow-cooked to perfection in the crockpot.
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Ingredients
- 1 block (8 ounces) regular cream cheese cut into 1/2 inch cubes
- 1 pound white American cheese cut into 1/2 inch cubes
- 1 Tablespoon salted butter
- 1 can (4 ounces) diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 Tablespoon jalapenos minced fine (optional)
- 3 to 4 Tablespoons milk
- 2 Tablespoons cilantro chopped fine (optional)
- Tortilla Chips for serving
Instructions
- Combine the cream cheese, American cheese, butter, green chiles, ground cumin 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 to 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. Serve with freshly chopped cilantro on top (if desired) and tortilla chips. Enjoy!
Notes
*Store any leftover dip in an airtight container in the fridge for 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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