I’ve been wanting to share the Crockpot Queso Dip with your for a while. I’ve tested out a few recipes, that were not share-worthy, but this one definitely is. I took this recipe to our Superbowl party and it was a huge success. It’s so yummy. Come on in, and I’ll share the recipe with you:
I love the simple recipes that you can just dump into the crockpot and walk away. Just let the crockpot do its magic.
This makes a sizeable portion, too. It’s perfect for feeding a crowd.
Check out more Mexican Themed Recipes…
Here’s a quick video to show you how I made this Easy Queso Blanco Dip…
Here’s the recipe for you:
Slow Cooker White Queso Dip
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 12-15 servings 1x
Ingredients
Scale
- 2 (4 oz.) cans of diced green chiles
- 1 (10 oz.) can of diced tomatoes with chiles
- 2 (8 oz.) cream cheese
- 1&1/2 lbs. of white American cheese
- 1&1/2 Tbsp. of salted butter
- 1 Tbsp. of chopped jalapenos – you can use fresh or from a jar
- 3 Tbsp. of fresh cilantro, or partially dried
- 3/4 cup of milk
Instructions
- Drain the cans of chiles and the diced tomatoes
- Then just throw it all into the crockpot
- Place the lid on and cook on low heat until melted (around 2 hours)
Notes
- You can buy the white American Cheese at your grocery deli. They will cut a big chunk for you.
- Add more milk if it thickens up too much.
- To reheat – add a couple of Tbsp. of milk to thin out
~Melissa – Kid Friendly Things To Do
May I ask where you find white American cheese? I’ve not been able to find it at our grocery store
I usually find it at the deli counter of my grocery store. I have bought it at a Walmart Supercenter, at Meijers and at Stracks (the latter 2 are probably midwest specific grocery stores). If you can buy sliced American Cheese at your grocer’s deli, then you can buy it in blocks. Most likely, if they sell Yellow American Cheese, they will have White American Cheese right next to it. Ask the delicatessen to give you it in 1 big block of cheese – not sliced. I hope this helps.
Thank you will look tomorrow!
How many people would you say this feeds?
★★★★
I’d say it’s about 12-15 servings – definitely enough for everyone at the party to have some on their plate to enjoy. 🙂
I ended up getting sliced ! Does this make a huge difference ? They actually had some that someone didn’t want from earlier in the day – so they have it to us at a discount! I couldn’t say no lol!
I would have taken the discount cheese too. Sliced should work just fine. 🙂
Have you substituted the cheese before? Other white cheeses?
I haven’t, but I’ve seen recipes that use…Mozzarella mixed with Monterey Jack, Monterey Jack alone and even Sharp White Cheddar. Velveeta makes a block of cheese that is called Queso Blanco. There are so many options to choose from. American Cheese melts well and is a great texture for dipping. I would think that Mozzarella would be more of a gooey, sticky consistency. Monterey Jack would probably be somewhere in the middle. Sharp White Cheddar would add a distinct dry flavor. I’m sure Velveeta melts great and is the perfect texture, as well. I’m always up for substituting with whatever I have on hand or is the easiest to find. Let us know if you try any substitutions and please tell us how it went. 🙂
Is that 1 and 1/2 tablespoon of butter or 1 stick and a half tablespoon?
1 and 1/2 Tablespoon.
How big is the can of tomatoes?
Thank you for pointing this out. Tomatoes with chiles like Rotel, comes in a 10 oz. can. I will go update the recipe right now. Happy New Year!
Ok so I have made this recipe before and loved it!! But I messed up and didn’t drain the Rotel first any ideas on how to thicken up?
It happens to the best of us! It might still turn out fine. Even with the liquid from the milk, it’s a pretty thick sauce. The juice from one can of Rotel probably won’t be enough to make it runny. But, if it is too runny for your liking, then…you can try adding a mixture of cornstarch and milk to your ingredients. Mix 1 Tbsp. of cornstarch and 2 Tbsp. of cold milk and whisk it into the liquid. As it heats up and bubbles, the cornstarch should thicken the dip. Or, try adding more cream cheese until it has thickened enough. I hope one of those methods helps save your dip! Fingers Crossed.