Description
Creamy and zesty Crock Pot Queso Blanco Dip made with smooth white cheeses, green chilies, and spices, slow-cooked to a luscious dip perfect for serving with tortilla chips at any gathering.
Ingredients
Scale
Cheese and Dairy
- 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
- 3 to 4 Tablespoons milk
Vegetables and Spices
- 1 can (4 ounces) diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 Tablespoon minced jalapenos (optional)
- 2 Tablespoons chopped cilantro (optional, for garnish)
For Serving
- Tortilla chips
Instructions
- Prepare Ingredients: Cut the cream cheese and white American cheese into 1/2 inch cubes to facilitate even melting in the crock pot.
- Combine in Crock Pot: Grease the crock pot to prevent sticking. Add the cubed cream cheese, white American cheese, salted butter, diced green chiles, ground cumin, and minced jalapenos (if using) into the crock pot.
- Cook on Low: Cover the crock pot and cook the mixture on low heat for 1 hour to allow the cheeses and spices to melt and blend flavors slowly.
- Stir and Adjust Consistency: After 1 hour, stir the mixture thoroughly for even incorporation, then add milk one tablespoon at a time until the dip reaches your desired creamy consistency.
- Continue Cooking: Cook the dip for another 15 to 20 minutes on low until the cheese is completely melted and smooth, stirring occasionally.
- Keep Warm and Serve: Keep the Queso Blanco Dip warm on the crock pot’s warm setting until serving. Garnish with freshly chopped cilantro if desired, and serve hot with tortilla chips.
Notes
- Use the optional jalapenos sparingly if you want a milder dip or omit for no heat.
- The milk can be adjusted for desired thickness; add more for a thinner dip.
- Keep the dip warm in the crock pot to maintain its creamy texture during serving.
- For best results, use freshly chopped cilantro just before serving to maintain its bright flavor.
