Slow Cooker Recipes

Crock-Pot Queso Blanco Dip

This Crock-Pot Queso Blanco Dip recipe is going to blow your mind.

Smooth and creamy, this crock-pot queso blanco dip is the ultimate crowd-pleaser, whether you are hosting a family get-together or a watch party for the big game. This queso blanco dip has just a hint of jalapeno heat and flavor which is balanced with tender tomatoes, diced green chilies, and the refreshing taste of fresh cilantro. Serve it hot and steaming with a bowl of tortilla chips or use it to make a plate of nachos loaded up with your favorite toppings. If you are looking for more delicous finger food have a look at these wonderful mashed potato cheese bites.

Bowl Of Queso With Tortilla Chips: Top View

 

Ingredients:

  • 1 (8-ounce) package cream cheese
  • ½ pound pepper jack cheese
  • ½ pound white American cheese
  • 1 tablespoon salted butter
  • 3 to 4 tablespoons heavy cream
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 jalapeno, seeded and minced
  • 1 to 2 tablespoons fresh chopped cilantro

Instructions:

  1. Lightly grease the inside of a large slow cooker with cooking spray or butter.
  2. Chop the cream cheese, pepper jack cheese, and American cheese into small ½-inch cubes.
  3. Spread the cheese cubes in the bottom of the greased slower cooker.
  4. Chop the butter and sprinkle it over the cheese cubes.
  5. Pour in the diced tomatoes and green chilies then sprinkle with diced jalapeno.
  6. Cover the crockpot and cook on low heat for 1 hour.
  7. Remove the lid and stir the mixture well, adding the heavy cream one tablespoon at a time until the mixture is thoroughly combined.
  8. Cover the slow cooker and cook for another 20 to 30 minutes or until the cheeses are completely melted and smooth.
  9. Remove the lid, turn off the slow cooker, and stir the mixture until thick and creamy.
  10. Pour the queso blanco dip into a serving bowl and sprinkle with fresh cilantro.
  11. Serve the queso blanco hot with tortilla chips for dipping.

 

Crock-Pot Queso Blanco Dip

Print Recipe
Serves: 4 Cooking Time: 1.5 Hours.

Ingredients

  • 1 (8-ounce) package cream cheese
  • ½ pound pepper jack cheese
  • ½ pound white American cheese
  • 1 tablespoon salted butter
  • 3 to 4 tablespoons heavy cream
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 jalapeno, seeded and minced
  • 1 to 2 tablespoons fresh chopped cilantro

Instructions

1

Lightly grease the inside of a large slow cooker with cooking spray or butter.

2

Chop the cream cheese, pepper jack cheese, and American cheese into small ½-inch cubes.

3

Spread the cheese cubes in the bottom of the greased slower cooker.

4

Chop the butter and sprinkle it over the cheese cubes.

5

Pour in the diced tomatoes and green chilies then sprinkle with diced jalapeno.

6

Cover the crock-pot and cook on low heat for 1 hour.

7

Remove the lid and stir the mixture well, adding the heavy cream one tablespoon at a time until the mixture is thoroughly combined.

8

Cover the slow cooker and cook for another 20 to 30 minutes or until the cheeses are completely melted and smooth.

9

Remove the lid, turn off the slow cooker, and stir the mixture until thick and creamy.

10

Pour the queso blanco dip into a serving bowl and sprinkle with fresh cilantro.

11

Serve the queso blanco hot with tortilla chips for dipping.

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