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Crockpot White Queso Dip Recipe

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4.4 from 3 reviews

This Crockpot White Queso Dip is a creamy, cheesy delight combining White American and Pepper Jack cheeses with evaporated milk for a smooth, spicy dip. Perfect for parties or casual snacking, this easy slow-cooked queso dip delivers a rich blend of flavors that pairs wonderfully with tortilla chips, corn chips, or fresh vegetables.

Ingredients

Cheese Dip Ingredients

  • ½ pound White American cheese (deli slices)
  • ½ pound Pepper Jack cheese (deli slices)
  • 12 ounces evaporated milk
  • 1 tablespoon green chilies (optional)

Serving Suggestions

  • Tortilla chips
  • Corn chips
  • Fresh cut vegetables for dipping

Instructions

  1. Layer White American Cheese: Start by placing ½ pound of White American cheese slices into the crockpot evenly to form the first layer.
  2. Add Pepper Jack Cheese: Next, add a layer of ½ pound Pepper Jack cheese slices on top of the White American cheese.
  3. Add Green Chilies (Optional): For a touch of heat, sprinkle in 1 tablespoon of green chilies evenly over the cheese layers.
  4. Pour Evaporated Milk: Pour 12 ounces of evaporated milk over the cheese and chilies to help blend and create a smooth dip consistency.
  5. Set Crockpot Temperature: Place the lid on the crockpot and choose your cooking heat setting based on your timing needs—low or high heat.
  6. Cook the Dip: For best smooth and creamy results, cook on low heat for 90 minutes to 2 hours. If short on time, cook on high heat for 1 to 1.5 hours, carefully watching to avoid overcooking.
  7. Stir Frequently: Gently stir the queso dip every 30 minutes during cooking to ensure even melting and a silky texture.
  8. Keep Warm: Once the dip has reached a creamy consistency, switch the crockpot to the warm setting to keep it at serving temperature.
  9. Serve: Enjoy the warm dip with your choice of tortilla chips, corn chips, or fresh cut vegetables for dipping.

Notes

  • Use deli sliced cheese for easy layering and even melting.
  • Optional green chilies add mild heat, but can be omitted if desired.
  • Stirring during cooking is essential for smooth texture and to prevent burning at the bottom.
  • If the dip becomes too thick, stir in a little more evaporated milk to thin.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the crockpot or microwave.

Find it online: https://cozyplatter.com/crockpot-white-queso-dip-recipe/