Crock Pot Queso Blanco is a creamy, cheesy dip that’s perfect for game day, parties, or taco night. It’s a real crowd pleaser and making it in a crockpot is not only a breeze, it’s super convenient. The crockpot ensures it stays warm and is ready to be dipped into.
Ingredients
The creamy base of this dip is a combination of white Velveeta cheese and Monterey Jack cheese. Both of them melt really well in a slow cooker. For flavor, there’s red bell pepper, corn, garlic and onion powder, cumin, chopped pickled jalapenos, and fire-roasted green chilies. Half-and-half turns the queso into the perfect dipping consistency and adds richness.
How To Make Crock Pot Queso Blanco
- Prepare the crockpot. Spray a 6-quart slow cooker with cooking spray or you can use a slow cooker liner if you like them.
- Add ingredients to crock pot.
- Cook. Cover and cook on LOW for 1.5 to 2 hours, stirring once or twice to ensure it doesn’t burn around the edges.
- Serve. Turn the crock pot to the WARM setting and serve right out of the crockpot. No need to worry about it getting cold.
How To Serve
Serve with tortilla chips or Frito corn chips. Also goes great with veggie sticks for a low carb appetizer.
Recipe Tips
- If the dip is too thick, mix in a little more half-and-half or milk.
- Regular Velveeta can be sued instead of white.
- Cut the Velveeta into cubes so that it melts faster.
- Do not use pre-shredded cheese. Buy a block of cheese and grate it with a cheese grater. Pre-Shredded cheese does not melt as well.
- Be sure to cook on LOW heat. HIGH heat can make the cheese separate, resulting in a grainy texture.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Add a splash of milk and reheat in a microwave or on the stovetop.
More Slow Cooker Dip Recipes
- Slow Cooker Reuben Dip
- Slow Cooker BBQ Chicken Dip
- Slow Cooker Refried Bean Dip
- Slow Cooker Chicken Nacho Dip
- Slow Cooker Cream Cheese Taco Dip
- Crock Pot Beef Queso Dip
Crock Pot Queso Blanco
Equipment
Ingredients
- 1 (32-ounce) block white Velveeta, cut into cubes
- 1 (8-ounce) block Monterey Jack cheese, shredded
- 1/2 red bell pepper, finely chopped
- cup kernels from 2 ears of corn or 1 frozen corn, defrosted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 cup chopped pickled jalapenos
- 1 (4-ounce) can fire-roasted green chiles
- 1 1/4 cup half-and-half
Instructions
- Coat a 6-quart slow cooker with cooking spray.
- Add Velveeta cheese cubes and shredded Monterey Jack cheese.
- Add remaining ingredients.
- Cover and Cook on LOW for 1½ to 2 hours, stirring halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just made this for a movie night with friends, so easy and SO good! The crockpot really does make a difference in keeping it warm and melty. Definitely adding this to my party go-to list! Doctiplus
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