Crockpot Queso Dip
A creamy and delicious cheese dip made with real ingredients in a slow cooker.
- 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 jalapeños 1 can, including juice
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.
Calories: 379kcal | Carbohydrates: 9g | Protein: 19g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 19mg | Calcium: 563mg | Iron: 1mg | Net Carbs: 8g