Crock Pot Queso Blanco
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.
Servings: 12
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
Calories: 287kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 1384mg | Potassium: 357mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1215IU | Vitamin C: 8mg | Calcium: 604mg | Iron: 0.5mg