Queso Blanco Dip
Dump and go, that's what I call this awesome recipe. It takes care of itself so you don't have to hover and stress. And oh, so yummy!
Servings: 6 servings
Calories: 278kcal
Cost: $7
Ingredients
- 1 16-oz Queso Blanco Velvetta loaf, cut into 1-in. pieces.
- 2 4.5-oz cans Rotel Diced Tomatoes and Chiles, or similar
- 1 4-oz. can diced jalapenos (optional, to taste)
Instructions
- Place cheese, chiles, and the optional jalapenos in slow cooker. Cover and set to High for 1-2 hours, or Low for 2-3 hours.
- Once the cheese has all melted, stir until everything is well incorporated.
- Done. Serve straight from the slow cooker alongside tortilla chips.
Notes
Note:
Regarding the jalapenos, keep in mind you can always add more later—or for the lightweights when it comes to spiciness (who, me?) leave it out and then serve a bowl of jalapenos on the side. However, queso aficionados insist it's the jalapenos in the dip that put this one over the top.
Nutrition
Calories: 278kcal