Description
This creamy and flavorful Crockpot White Queso Dip combines melted white American and cream cheese with zesty green chiles, pimentos, and spices. Slow-cooked to perfection, it’s a perfect warm dip for parties, game days, or casual gatherings, served best with your favorite tortilla chips.
Ingredients
Scale
Cheeses & Dairy
- 16 oz white American cheese, cut into 1/2 inch cubes
- 8 oz cream cheese, cut into 1/2 inch cubes
- 2 Tablespoons salted butter
- 2 Tablespoons milk
Vegetables & Aromatics
- 1 (4 oz) can diced green chiles
- 1 (4 oz) jar of pimentos, drained and diced
- 1/2 Tablespoon jalapenos, minced (plus extra for topping)
- 2 Tablespoons cilantro, chopped fine
- Juice of 1/2 lime
Spices
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
Instructions
- Combine ingredients in crockpot: Place the white American cheese, cream cheese, salted butter, diced green chiles, pimentos, cumin, oregano, garlic powder, and minced jalapenos into your crockpot. Stir briefly to mix the components.
- Cook on low heat: Cover the crockpot and cook the mixture on low heat for 1.5 hours, allowing the cheeses to start melting and the flavors to meld together.
- Stir and add liquids: After 1.5 hours, stir the mixture thoroughly until well combined. Then add the milk and lime juice to the crockpot.
- Finish cooking: Continue cooking for another 20 minutes on low or until the cheese is completely melted, the dip is smooth and creamy in texture.
- Garnish and serve: Remove the crockpot insert carefully. Top the dip with chopped cilantro and some extra minced jalapenos for heat. Serve warm with your favorite tortilla chips.
Notes
- For a thinner consistency, add slightly more milk as needed during the final cooking stage.
- You can substitute mild or hot jalapenos depending on your preferred spice level.
- Let the dip rest for a few minutes before serving to allow the flavors to meld further.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.
