Description
This rich and smooth queso dip is made effortlessly in the slow cooker, delivering bold flavor and a creamy texture that’s perfect for parties, game days, and family gatherings.
Ingredients
-
16 ounces (450 g) processed cheese, cubed
-
8 ounces (225 g) cream cheese, cubed and softened
-
1 cup (240 ml) whole milk
-
1 cup (120 g) shredded mild cheddar cheese
-
1 cup (120 g) shredded Monterey Jack cheese
-
1 can (10 ounces / 280 g) diced tomatoes with green chilies, drained
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon ground cumin
-
½ teaspoon smoked paprika
-
¼ teaspoon salt
-
2 tablespoons chopped fresh cilantro (optional)
-
1 small jalapeño, finely diced (optional)
Instructions
-
Grease the crockpot lightly and add all cheeses and milk.
-
Sprinkle in spices and add the drained tomatoes.
-
Cover and cook on low for 1½ to 2 hours, stirring every 20–30 minutes.
-
Stir until smooth, then add cilantro and jalapeño if using.
-
Switch to warm and serve with your favorite dippers.
Notes
Stir occasionally to maintain a smooth texture. Add warm milk if the dip becomes too thick during serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours