Description
This Crockpot Queso Recipe is the perfect cheesy dip for any gathering. Made with a variety of cheeses, tomatoes, and spices, it’s easy to prepare in a slow cooker and stays warm throughout your party.
Ingredients
Cheese Mixture:
30 ounces fire-roasted diced tomatoes with green chiles, 24 ounces whole fat evaporated milk, 1 whole lime, 1 pound white American block-style cheese, 1 pound yellow American block-style cheese, 1 pound Velveeta Queso Blanco cheese, 7 ounces Supremo Mexican Blend cheese, 1/2 bunch fresh cilantro.
Sautéed Vegetables:
2 tablespoons olive oil, 2 jalapeno peppers, 1/2 yellow onion.
Spices:
1 teaspoon ground cumin, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon chili powder (optional).
Instructions
- Spray the crockpot: Spray a large crockpot with nonstick cooking spray and set the temperature to high.
- Mix cheeses and tomatoes: Add the tomatoes, milk, lime juice, cheeses, and cilantro; mix well.
- Sauté vegetables: In a skillet, sauté onions, jalapenos, and spices until tender.
- Add sautéed vegetables: Combine the sautéed vegetables with the cheese mixture in the crockpot.
- Melt cheese: Stir occasionally until cheese is melted completely.
- Keep warm: Lower temperature to warm, stirring occasionally. Add more milk if needed.
- Serve: Enjoy with chips, vegetables, or crackers.
Notes
- Yield: About 6-8 cups of cheese dip, perfect for a party!
- Adjust spice level by modifying jalapeños or adding chili powder.
- Consider adding taco seasoning for a different flavor profile.
- Meat options: Ground beef, chorizo, chicken, pork, or turkey can be added.
- Store leftovers in the refrigerator for up to 3 days.
- To keep warm and smooth, stir every 15 minutes during parties.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
