Creamy Slow Cooker Queso Blanco Dip
A smooth, creamy queso blanco dip made effortlessly in the slow cooker, perfect for easy entertaining and last-minute gatherings.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 pound white American cheese, shredded (Velveeta recommended)
- 8 ounces cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1 (4-ounce) can diced green chilies (mild or hot)
- 1/2 cup evaporated milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Optional: Fresh cilantro, chopped
- Optional: Jalapeño slices
Instructions
- Shred the white American cheese and Monterey Jack cheese using a cheese grater.
- Place the shredded cheeses and softened cream cheese into the slow cooker.
- Add the diced green chilies, evaporated milk, garlic powder, onion powder, salt, and pepper.
- Stir all ingredients together until well combined.
- Cover and cook on low for about 2 hours, stirring occasionally to ensure even melting and prevent sticking.
- Once the cheese is fully melted and the dip is smooth and creamy, stir again and adjust seasoning if needed.
- If desired, garnish with chopped fresh cilantro and jalapeño slices before serving.
- Serve warm with tortilla chips or your favorite dippers.
Notes
If you don’t have a slow cooker, use a heavy-bottomed saucepan over low heat but stir frequently to avoid sticking. For a dairy-free version, substitute cream cheese with a plant-based alternative, though texture may vary.
Nutrition
- Serving Size: About 1/4 cup per se
- Calories: 210
- Sugar: 2
- Sodium: 450
- Fat: 17
- Saturated Fat: 10
- Carbohydrates: 5
- Protein: 8
Keywords: queso blanco, slow cooker dip, creamy cheese dip, easy entertaining, party dip, Velveeta queso, green chilies dip