Slow Cooker Queso Blanco
This easy Queso Blanco is a creamy white cheese dip made with two kinds of cheese, spices, and garnished with tomatoes and cilantro. Make it in your slow cooker for an easy dip for parties, game day, or any time you’re craving chips and queso!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Mexican-American
Ingredients
Scale
- 8 ounces white American cheese, cubed
- 4 ounces Monterey Jack cheese, cubed
- 1/2 cup heavy cream (plus additional to thin, if desired)
- 2 tablespoons diced jalapeno pepper
- 1/4 teaspoon ground cumin
- 1 clove garlic, minced
- 1 pinch cayenne
- 1/4 cup chopped tomato
- 2 tablespoons chopped cilantro
Instructions
- Place the cheese, heavy cream, diced jalapeno, cumin, garlic, and cayenne in a slow cooker.
- Place the lid on top and set the slow cooker to low. Cook the dip for two hours, stirring occasionally, until the cheese has melted.
- Garnish the dip with the toppings and serve with tortilla chips.
Notes
Stovetop Tips: You can also make it on the stovetop in a saucepan. Warm the ingredients over low heat and stir until the cheese is melted.
Nutrition
- Calories: 215
- Sugar: 4.1g
- Sodium: 717.7mg
- Fat: 15.7g
- Saturated Fat: 9.8g
- Unsaturated Fat: 4.9g
- Trans Fat: 0.1g
- Carbohydrates: 6.3g
- Fiber: 0.2g
- Protein: 12.5g
- Cholesterol: 55.2mg
