White Queso Dip

This Crock Pot White Queso Dip is the perfect appetizer for any party or game day! You only need a few simple ingredients like cubed white cheese and pepper jack cheese; you'll have this creamy dip ready in no time. Serve with your favorite chips and crackers, and enjoy!

Queso Blanco is a type of cheese made from cow's milk. It is a white, mild-flavored cheese that originated in Spain and Portugal. Queso Blanco is popular in Latin American cuisine and is often used as a dipping sauce or melted over foods.

This crock pot cheese dip is a twist on the classic cheese that uses cubed white American cheese and pepper jack cheese to create its cheesy flavor. Add in milk for creaminess and some green chilis for a hit of spice, and you have a flavorful dip that pairs well with any dipping vehicle.

Simply add all the ingredients to the crock pot and let it melt into deliciousness!

Why You’ll Love This Recipe

• This appetizer uses simple ingredients you can find at any grocery store.
• It takes just minutes to assemble.
• Serve it right from the crock pot with your favorite chips, crackers, or veggies.
• Use any leftovers for quesadillas, nachos, or burritos throughout the week!

Ingredients You’ll Need

• White American Cheese - This unique cheese adds creaminess and body to the queso.
• Pepper Jack Cheese - We use pepper jack cheese in this queso Blanco recipe for a little heat.
• Diced Green Chilies - Gives this cheese dips specs of green color along with a touch of heat.
• Evaporated Milk - This creates a smooth and creamy texture to the dip that melts well with the cheese.
• Seasonings - A mix of ground cumin, salt, and pepper helps enhance the flavor of this easy cheese dip.

How To Make White Queso Dip In The Crock Pot

Prepare the cheese: Cut your cheese into cubes if it's not cut already, and add it to the bottom of the crock pot.

Assemble ingredients: Drain the canned chilies and add them on top of the cheese, along with the dried seasonings and evaporated milk.

Cover and cook: Add the lid to the top of the crockpot and cook on LOW for 4 hours or HIGH for 2 hours. Once the cheese is melted, stir to combine.

Warm and serve: Once the cheese dip is fully mixed and melted, turn the crock pot to WARM. Garnish with cilantro and serve. Enjoy!

Recipe Tips

• This recipe uses a mini 2-3 quart crock pot. You can find them online or in most stores near the crock pots. If you don't have a mini crock pot, you can use a larger one, but keep an eye on it so the cheese doesn't burn.
• If you can't find cubed cheese or full blocks of cheese, you can use sliced white American cheese and sliced pepper jack instead. Keep in mind that this may cook faster.
• For a crock pot queso that is extra smooth, you can use an immersion blender to blend it before serving.
• This recipe calls for evaporated milk, but you can also use whole milk or half and half if you prefer.
• For a thicker queso dip, use less milk. For thinner queso, use more.
• This crock pot queso Blanco is best enjoyed immediately.

Variations

• Turn up the heat by adding more diced green chilies or jalapeños to the recipe.
• Make it a crock pot queso fundido by adding in cooked crumbled sausage, ground beef, or shredded chicken.
• Stir in a can of black beans, corn, or diced tomatoes for extra flavor and texture.
• Add a tablespoon or two of your favorite hot sauce for an extra kick.
• Top with cilantro, diced avocado, or sour cream when serving.
• Use different types of cheese, including cheddar, Monterey Jack, or Colby for a different flavor.

Storing & Freezing

Storing: If you have leftovers, turn the crock pot off to cool slightly. Pour into an airtight container and store in the fridge for up to one week.

Freezing: This crock pot queso blanco does not freeze well. The texture changes, and it can become grainy.

Reheating: To reheat, add the queso to the crock pot on LOW until melted and warm. You can also reheat on the stove over low heat, stirring often.