Queso Blanco Dip
Dump and go—that’s what I call this easy, no-fuss queso recipe. It practically takes care of itself in the slow cooker while you kick back and enjoy the game (or the party). And oh, it’s so irresistibly creamy, cheesy, and packed with flavor!
Servings: 6 servings
Calories: 180kcal
Cost: $7
Equipment
- Slow cooker (Crockpot)
Ingredients
- 1 16-oz Queso Blanco Velveeta loaf, cut into 1-inch pieces
- 2 4.5-oz cans Rotel Diced Tomatoes and Chiles (or similar)
- 1 4-oz can diced jalapeños (optional, to taste)
Instructions
- Place the cheese, Rotel, and optional jalapeños into the slow cooker.
- Cover and set to High for 1-2 hours or Low for 2-3 hours.
- Once the cheese has fully melted, stir until smooth and well combined.
- Serve straight from the slow cooker alongside tortilla chips.
Notes
- Jalapeños: If you’re unsure about the heat, start with half a can or leave them out. You can always serve extra on the side for those who like it spicy.
- Keep it warm: If serving at a party, keep the slow cooker on the "Warm" setting and stir occasionally.
- Make it extra creamy: Stir in ¼ cup of milk or a splash of heavy cream if you prefer a looser consistency.
- Add some protein: Mix in cooked chorizo, ground beef, or shredded chicken for a heartier dip.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of milk if needed.
Nutrition
Calories: 180kcal | Carbohydrates: 12g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Cholesterol: 32mg | Sodium: 1519mg | Potassium: 377mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1113IU | Vitamin C: 6mg | Calcium: 451mg | Iron: 1mg
