Crock Pot Queso Blanco Dip

AppetizersCheeseCream CheeseCrockpotDipsEasyKid-FriendlyParty Foodsavorysnacks

Queso_Blanco_Dip2I have to apologize for the massive amounts of Mexican food I’ve been posting lately, but I just can’t help myself. 😉 (and no I’m not pregnant!) This Crock Pot Queso Blanco Dip is one of the latest recipes we enjoyed and it was spectacular! 

Warm gooey white cheese with green chilies slow cooks in the crock pot. This stuff is really really amazing. I made it the same day we had our Honey Lime Chicken Tacos, and boy oh boy, we were happy eaters that day. I actually poured a little of this cheese on my taco and was loving every bite. Of course, it was yummy dipping tortilla chips in it too. 

Since this recipe makes a lot we saved some in the fridge for the next day and it was just as good! All you’ll need to do is heat it in the microwave with a little milk. Easy peasy! 

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Crock Pot Queso Blanco Dip
 
Prep time
Cook time
Total time
 
An amazing white cheese dip that slow cooks in the crock pot! This dip is so delicious and perfect for a crowd!
Author:
Ingredients
  • 1 (8 ounce) block regular cream cheese, cut into ½ inch cubes
  • 1 pound white american cheese, cut into ½ inch cubes (found in deli)
  • 1 Tablespoon salted butter
  • 1 (4 ounce) can diced green chiles
  • ½ Tablespoon jalepenos, minced fine (optional)
  • 3-4 Tablespoons milk
  • 2 Tablespoons cilantro, chopped fine (optional)
  • Tortilla Chips, for serving
Instructions
  1. Combine the cream cheese, american cheese, butter, green chiles and jalepenos 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 15-20 minutes, or until the cheese is completely melted and combined.
  2. Keep cheese dip in crock pot on the warm setting until ready to serve.
Notes
*Leftover cheese dip can be stored in an air tight container in fridge 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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46 thoughts on “Crock Pot Queso Blanco Dip

  1. I’m from Texas so this queso was bland by our standards but easily remedied. I added an extra can of diced green chiles and half a 4 oz can of diced jalapeño and it was great. I also thought that it was still too thick with only a few tablespoons of milk so I added about 1/2 cup and that did the trick. I’ll be making this again. Thanks for the recipe!

    1. Next time lets start with your recipe and see how many people like it the Texas way. Everyone is quick to claim their recipe is better and not put in their own work ’cause they are scared of being rejected but they are quick to reject others. Have some compassion Ashley she was just sharing not competing in a cooking contest.

  2. Haven’t tried this yet but I think I would want to use Monterey Jack rather than American. Wondering if the melting qualities & consistency would be the same, or no?

  3. This tasted just like the restaurant style! I did have to add a bit more milk, was very thick and sticky without it. I probably added 1/2 cup and then when I reheated it, I added another splash of milk. It was delicious over barbecue nachos!

  4. FYI…every grocery store with a deli has white American cheese. Every grocery store in the South, that is! Recipe sounds great, and I will try it! I have tried many queso dip recipes and have found that adding a little cumin sends it over the top. Just a small suggestion…

  5. Hi Holly! When you put the ingredients in the crock pot, do you leave as is and let melt, or try to mix together at the beginning?

    Thanks!

  6. I’ve been making white queso w/ chilies for 30 years and my all time favorite cheese to use is Land O’Lakes white American. I’ve never used cream cheese, just the cheese, chilies, cream, a bit of salt. The cream cheese makes it way too sweet for our family’s preferences.

  7. I made this tonight for a make-your-own nacho bar and it was devoured within a couple of minutes! It’s super easy and so tasty. Thanks for the recipe!

  8. Super tasty!! We added a second can of 4oz chiles and that was perfect for us! This would also be a great base for a warm spinach and artichoke dip! Totally going to try that next time we make this! Thanks! 🙂

  9. I made this and it turned out awesome!! I missed the part about finding the cheese in the deli and ended up getting individual wrapped slices. It turned out well except it had a hard time melting because I doubled the recipe and all the cheese slices stuck together! Great recipe and super easy. I had Mexican food at a birthday party and it was perfect!

  10. Leftovers can be stored for 1 day? Is that an error? I’d love to make this to go with your breakfast tacos but don’t want to waste it.

  11. Hi Holly. Thanks for a great recipe. I made this for our movie night this past Sunday and everyone enjoyed it. It was a great base for adding other things in. I added some cumin/comino (to taste), garlic powder (to taste) and then on the side had some scallions (the green only) and salsa to add as well. This will for sure be a staple where quesos are concerned lol. Thanks again.

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