Just in time for the big Game Day…It’s Crock Pot or Saucepan White Queso Blanco Dip Recipe. I’ve had the pictures for this dip sitting on my camera for too long. It’s time I share this yummy and easy recipe with you all, today. Come on in and I’ll give you the recipe…
Really, the hardest part about this recipe will be convincing the deli that you want a big chunk of White American Cheese and not slices! At least that part was a struggle for my deli.
Here’s the Handy Dandy Printable for Crock Pot or Saucepan White Queso Blanco Dip Recipe:
Ingredients
- Saucepan Ingredients –
- 1 lb. of White American Cheese cubed – Find this at your deli, If you can not find cubes – buy it in block form and cube it at home
- 2 4 oz. cans of diced green chiles, drained
- ½ cup of heavy cream
- ½ cup of half and half
- ¼ tsp. ground cumin
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
- Optional – Fresh cilantro
- Slow Cooker – Modifications and Additional Ingredients…
- Omit the half and half
- 1 cup of heavy cream – this is increased from 1/2 cup
- 1 8 oz. brick of cream cheese
Instructions
- Saucepan –
- Throw everything except the cilantro into a medium-sized saucepan over medium heat. Stir constantly until smooth. Remove from heat, add additional salt – if needed
- Stir in the cilantro and transfer to a serving bowl
- Serve with tortilla chips
- Slow Cooker –
- Place all of the ingredients (using the modifications listed above) into your slow cooker
- Place lid on and cook on low for about 1 hour to 1&1/2 hours – or until everything will blend together when stirred
- Fold in cilantro and serve with tortilla chips
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