Crockpot Queso Blanco
This Crockpot Queso Blanco is a creamy, cheesy dip with pepper jack, jalapeños and plenty of Tex-Mex flavor. With just 5 minutes of prep, it’s an easy slow cooker appetizer for game day, parties, Taco Tuesday or anytime you need a warm dip for a crowd.
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Why You’ll Love This Recipe
- Just 5 minutes of prep: Add everything to the crockpot, give it an occasional stir and let the slow cooker do the rest.
- Creamy and cheesy: White American cheese, pepper jack and cream cheese melt together for a rich, smooth queso that’s perfect for dipping.
- Made for parties: Keep the crockpot on warm and guests can help themselves throughout game day, football Sunday or your next party.
Ingredients You’ll Need
- 1 lb white American cheese (block or slices)
- 1 lb pepper jack cheese (block or slices)
- 1 cup milk, more as needed to thin dip
- 8 oz package cream cheese, cut into cubes
- 4 oz can diced jalapeños or diced green chiles, drained
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
Step By Step Instructions for Crockpot White Cheese Dip
STEP ONE – Add the white American cheese, pepper jack cheese, milk, cubed cream cheese, diced jalapeños, salt, garlic powder, cumin, smoked paprika and chili powder to a 4-quart crockpot.
STEP TWO – Cover and cook on low for 1½ to 2 hours, stirring about every 30 minutes, until the cheeses are completely melted and the dip is smooth and creamy.
STEP THREE – If the queso is thicker than you prefer, stir in a little additional milk until it reaches your desired consistency.
STEP FOUR – Once melted, switch the crockpot to the warm setting to keep the queso creamy for serving. Enjoy warm with tortilla chips, crackers, vegetables or your favorite dippers.
Crockpot Queso Blanco
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
Description
This Crockpot Queso Blanco is a creamy, cheesy dip with pepper jack, jalapeños and plenty of Tex-Mex flavor. With just 5 minutes of prep, it’s an easy slow cooker appetizer for game day, parties, Taco Tuesday or anytime you need a warm dip for a crowd.
Ingredients
1 lb white American cheese (block or slices)
1 lb pepper jack cheese (block or slices)
1 cup milk, more as needed to thin dip
8 oz package cream cheese, cut into cubes
4 oz can diced jalapeños or diced green chiles, drained
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Instructions
- Add the white American cheese, pepper jack cheese, milk, cubed cream cheese, diced jalapeños, salt, garlic powder, cumin, smoked paprika and chili powder to a 4-quart crockpot.
- Cover and cook on low for 1½ to 2 hours, stirring about every 30 minutes, until the cheeses are completely melted and the dip is smooth and creamy.
- If the queso is thicker than you prefer, stir in a little additional milk until it reaches your desired consistency.
- Once melted, switch the crockpot to the warm setting to keep the queso creamy for serving. Enjoy warm with tortilla chips, crackers, vegetables or your favorite dippers.
Notes
Store leftover queso blanco in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low to medium-low heat, stirring frequently until smooth and warmed through. Add a splash of milk as needed to loosen the queso and bring back its creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 1 hour, 30 minutes
- Category: Appetizer
- Method: Slow Cooker/Crockpot
- Cuisine: American
