Slow Cooker Queso Blanco
Cheesy 3-ingredient slow cooker white queso dip with green chili's.
Servings: 6 servings
Ingredients
- 12 ounces white velveeta (see notes for substitution), cut into 1 inch cubes (for faster melting time)
- 8 ounces diced green chiles (2 4-ounce cans, found near the canned jalapeños)
- optional: jalapeños (see note)
- tortilla chips, for serving
Instructions
- Add cheese, green chiles, and (optional) jalapeños to slow cooker. Cover and cook on high for 1-2 hours or on low 2-3 hours.
- When cheese is melty, stir contents of the slow cooker to mix everything together. Serve with tortilla chips. TIP: serve it straight from the slow cooker to keep the quest nice and gooey for longer without needing to reheat!
Notes
*Another option besides Velveeta is: 8 ounces cream cheese + 2 cups shredded sharp white cheddar cheese. After cheeses are completely melted, stir in a few tablespoons of milk if necessary for consistency.
**I prefer canned jalapeños in this recipe, but if you use fresh jalapeños be aware that the seeds contain most of the heat. To keep them from being too hot, remove the seeds before slicing and dicing.
***This recipe can easily be doubled to feed a larger group.
**I prefer canned jalapeños in this recipe, but if you use fresh jalapeños be aware that the seeds contain most of the heat. To keep them from being too hot, remove the seeds before slicing and dicing.
***This recipe can easily be doubled to feed a larger group.
Nutrition
Calories: 134kcal | Carbohydrates: 8g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 1049mg | Potassium: 238mg | Fiber: 1g | Sugar: 5g | Vitamin A: 604IU | Vitamin C: 13mg | Calcium: 339mg | Iron: 1mg
