Crockpot Queso Dip
easyhealthyrecipes.com/crockpot-queso-dip/This cheese dip is the real deal, made with Monterey jack and cream cheese that all melt together with evaporated milk, green chiles, and pickled jalapeños for a smooth, spicy queso that's a big hit!
Recipe makes approximately 8
Equipment Needed
- Slow cooker
Ingredients Needed
- 1 pound monterey jack cheese
- 8 ounces cream cheese
- 12 ounces evaporated milk (1 can)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 ounces green chiles (1 can)
- 4 ounces pickled diced jalapeños (1 can, including juice)
Instructions
- Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
- Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
- Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
- Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.
Nutrition Info (Approximate)
Calories: 379kcal | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Total Carbs: 9g | Fiber: 1g | Sugar: 7g | Net Carbs: 8g | Vitamin C: 19mg | Cholesterol: 94mg | Sodium: 779mg | Potassium: 254mg | Calcium: 563mg | Iron: 1mg