Queso Blanco
This restaurant style Queso Blanco is made in the slow cooker with four ingredients . This easy white cheese dip is ready in less than two hours with minimal prep and effort .
Ingredients
- 1 32 Ounce Velveeta Queso Blanco White Velveeta
- 8 oz Pepper Jack Cheese
- 4 oz Diced Green chiles do not drain
- 12 oz Evaporated milk
- Tortilla chips to served with the dip
Instructions
- Line your slow cooker with a slow cooker liner and place cubed Velveeta and pepper jack cheese on the bottom1 32 Ounce Velveeta Queso Blanco , 8 oz Pepper Jack Cheese
- Add green chiles4 oz Diced Green chiles
- Pour evaporated milk over the top12 oz Evaporated milk
- Place the lid on top and cook on high for one hour
- After an hour give it a good stir to combine everything .
- Place the lid back on top and stir every 30 minutes until the cheese is completely melted and combined . If you don't use a liner you will need to watch it doesn't burn around the edges .
- Once the cheese is completely melted serve with Tortilla Chips . If you like a thinner cheese you can add a little more milk .Tortilla chips to served with the dip
- If you have a warm mode on your slow cooker it is great to keep it warm
Notes
If you don't use a slow cooker liner you will need to watch to make sure the cheese doesn't burn around the edges .
All nutritional values are only calculations and can greatly differ in brands and serving sizes .
Nutrition
Calories: 111kcalCarbohydrates: 3gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 182mgPotassium: 112mgFiber: 0.2gSugar: 3gVitamin A: 226IUVitamin C: 4mgCalcium: 219mgIron: 0.3mg
Tried this recipe?Let us know how it was!