Dips
Crockpot Queso Blanco
White Queso in the slow cooker is straightforward, Velveeta-free, and you will not be able to stop dipping chips in it!
Crockpot Queso Blanco is a breeze to make! Velveeta-free, and you will not be able to stop dipping chips in it!
Queso dip is hands-down one of our biggest weaknesses. We mean, who can resist melty cheese on a salty chip? This white queso is irresistible, just like the beautifully colored lighter queso dip with butternut squash. The subtly sweet flavor of that one is to die for…have you guys tried it yet?
About this queso blanco
- Reliable for any occasion: From Cinco de Mayo to game day, this queso blanco fits the bill for any occasion. You can make it ahead and it’s ready when you are. Pop all the ingredients in your slow cooker, and three to four hours later, you’re ready to start dipping.
- No processed cheese: We purposely stay away from processed cheese (such as Velveeta) in this recipe and achieve a nice smooth texture with low, slow heat and a mixture of cheeses with cream cheese and milk to keep this queso nice and dippable.
- Memorable flavor: Green chiles give this dip great flavor without overwhelming you with spiciness.
How it comes together
It couldn’t be more simple – just add ingredients, let them melt, and stir!
The most important thing is to cook it low and slow so the cheese doesn’t overheat and curdle.
Ways to serve it
- Keep it simple: If you’re serving this as an appetizer, all you need is a pile of tortilla chips and the queso and you’re good to go!
- Tacos: How about some great tacos to eat with this queso blanco! Try cauliflower tacos or shrimp tacos!
- Nachos: Queso blanco is reliable for nachos, too. Try cauliflower nachos or vegetarian nachos.
Make it Your Own
Make it spicier, or less spicy: We add a little extra heat to this queso recipe with Pepper Jack cheese but since we don’t like things hot, we keep it pretty tame by using half plain Monterey Jack cheese. If you like queso on the spicier side, go for all Pepper Jack instead of 50/50 mix. The rich flavors of the cheese are brightened up with green onions and cilantro.
Keeping leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly in the slow cooker, over low heat on the stove, or in the microwave, stirring frequently. Texture may change slightly.
- Yield: 12 servings
- Prep: 5 minutes
- Cook: 4 hours
- Total: 4 hours 5 minutes
Ingredients
- 8 ounces pepper Jack cheese, cut into cubes
- 8 ounces Monterey Jack cheese, cut into cubes
- 8 oz reduced-fat cream cheese (not fat free)
- 1 can (4.5oz) chopped green chiles
- 2 green onions, thinly sliced
- 1/2 cup 2% milk
- 1/2 teaspoon garlic powder
- Optional: Cilantro for garnish
Method
- In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
- Turn to warm until ready to serve (and even while serving if desired).
- Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.
Notes
If your slow cooker runs hot, you may want to turn it down to warm after two hours.
