Description
This rich and creamy Crockpot Queso Dip is the ultimate stress-free party appetizer, featuring a perfect blend of melty cheese and zesty green chiles.
Ingredients
32 ounces white American cheese (or Velveeta Queso Blanco)
12 ounces evaporated milk (or 1 1/2 – 2 cups whole milk)
8 ounces chopped green chiles (mild or hot)
1 taco seasoning packet
Instructions
1. Prepare your slow cooker (any size from 2 to 6 quarts will work).
2. Cut the white American cheese into 1-inch pieces and put them in the slow cooker. Add the evaporated milk, chopped green chiles, and the taco seasoning packet.
3. Cook on LOW for at least 4 hours, or on HIGH for at least 2 hours, until everything is melted and smooth. Stir thoroughly. If it’s too thick, add a little more milk until it reaches your desired consistency.
4. Leave the queso on the warm setting until you’re ready to serve it.
Notes
Cut your cheese into uniform 1-inch cubes to ensure everything melts at the same rate, preventing any stubborn lumps from remaining.
Resist the urge to open the lid frequently. Keeping the lid closed during the cooking process helps trap the heat and moisture, which is essential for a smooth texture.
If you are serving this for a long party, simply keep the slow cooker on the warm setting, but give it an occasional stir to keep the surface from forming a skin.
If the dip sits out for a long period and starts to thicken, a small splash of milk stirred in will instantly restore its creamy, pourable consistency.
- Prep Time: 5-10 minutes
- Cook Time: 2-4 hours
- Category: Appetizer
- Cuisine: Tex-Mex
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified