This Crock Pot Queso Blanco Dip is creamy and cheesy, perfect for any gathering! It’s made with white cheese, flavorful spices, and a dash of green chilies.
Everyone loves a good cheese dip! I like to serve it with tortilla chips for a crunchy bite. It’s super easy to make—just dump everything in the pot and let it melt while you relax!
Key Ingredients & Substitutions
White American cheese: This cheese is key for that creamy, melty texture. If you can’t find it, try using Monterey Jack or a combination of mozzarella and cheddar for a similar meltiness.
Diced green chilies: I love using Hatch green chilies for their flavor, but consider diced jalapeños or even roasted red peppers if you’re looking for a twist or want more spice!
Evaporated milk: It adds creaminess, but whole milk works too. If you want a lighter version, unsweetened almond milk or coconut milk can be great alternatives.
Sour cream & cream cheese: These two contribute to the dip’s richness. Greek yogurt can substitute sour cream and can reduce fat while still being creamy.
Onion & garlic: Fresh onion and garlic provide great flavor, but you could use onion powder and garlic powder if you’re short on time.
How Do You Ensure a Smooth and Creamy Queso?
Achieving a beautifully smooth queso requires careful mixing and heating. Here are some tips:
- Start with room temperature cream cheese; it blends easier.
- Stir gently but thoroughly when combining all ingredients; this helps with even melting.
- Stir every 30 minutes while cooking to prevent clumping as the cheeses melt.
- Be patient! Cooking on low is key to avoid burning or sticking.
How to Make Crock Pot Queso Blanco Dip?
Ingredients You’ll Need:
For the Dip:
- 1 lb (450g) white American cheese, shredded or cubed
- 1 (10 oz) can diced green chilies (such as Hatch or mild green chilies), drained
- 1 cup (240ml) evaporated milk (or whole milk for creaminess)
- 1/2 cup (120ml) sour cream
- 1/2 cup (120g) cream cheese, softened and cubed
- 1 small onion, finely chopped
- 1-2 cloves garlic, minced
- 1/4 tsp cumin
- 1/4 tsp chili powder (optional, for mild heat)
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious dip takes about 10 minutes to prepare and 2 hours to cook in the crock pot. You’ll have time to relax while it slowly becomes creamy and flavorful. Perfect for gatherings or movie nights!
Step-by-Step Instructions:
1. Prep Your Crock Pot:
First, give the inside of your crock pot a good spray with non-stick cooking spray. This keeps everything from sticking and makes clean-up a breeze!
2. Mix the Ingredients:
Now it’s time for the fun part! Toss in the shredded white American cheese, cream cheese cubes, evaporated milk, sour cream, diced green chilies, chopped onion, and minced garlic into the crock pot. Using a spoon, stir gently to mix everything together evenly.
3. Cooking Time:
Cover your crock pot and set it on low heat. Let the mixture cook for about 2 hours. Remember to stir it every 30 minutes! This helps the cheeses melt smoothly and meld together into a creamy dip.
4. Add Seasonings:
After 2 hours, it’s time to add flavor! Stir in the cumin, chili powder (if you’re using it for a bit of heat), and a pinch of salt. Mix well and cook for an additional 15-20 minutes. This extra time allows the flavors to blend beautifully.
5. Keep It Warm:
Once your dip is fully melted and creamy, turn the crock pot to the “warm” setting. This keeps your queso at the perfect temperature for dipping!
6. Garnish and Serve:
Before enjoying, sprinkle some fresh chopped cilantro on top for a burst of flavor and color. Serve this creamy dip warm with tortilla chips at your next gathering or for a cozy snack at home!
Enjoy this deliciously creamy and savory Crock Pot Queso Blanco Dip—it’s sure to be a hit!
Can I Use Different Types of Cheese?
Absolutely! While white American cheese is ideal for melting, you can also use Monterey Jack cheese or a mix of mozzarella and cheddar for a different flavor profile. Just keep in mind that the texture may vary slightly.
What Can I Use Instead of Evaporated Milk?
If you don’t have evaporated milk on hand, whole milk can work as a substitute. For a lighter option, unsweetened almond milk or coconut milk will also add creaminess without the extra calories.
Can I Make This Dip Spicy?
How Long Can Leftovers Be Stored?
Leftover queso can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in the crock pot on low or in a microwave-safe dish, stirring occasionally for even heating.
