Our Favorite Recipes: Crock Pot Queso Blanco Dip
Laura loves making this crock pot queso blanco dip anytime, but especially for Cinco de Mayo!
Crock Pot Queso Blanco Dip Ingredients
- 1 block (8 ounces) regular cream cheese cut into 1/2 inch cubes
- 1 pound white American cheese cut into 1/2 inch cubes (found in deli)
- 1 Tablespoon unsalted butter
- 1 can (4 ounces) diced green chiles
- 1/2 teaspoon ground cumin
- 1/2 Tablespoon jalapenos minced fine (optional)
- 3 to 4 Tablespoons milk
- 2 Tablespoons cilantro chopped fine (optional)
- Tortilla Chips for serving
Instructions
- Combine the cream cheese, American cheese, butter, green chiles, ground cumin and jalapenos in a greased crock pot.
- Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency.
- Cook for another 15 to 20 minutes, or until the cheese is completely melted and combined.
- Keep cheese dip in crock pot on the warm setting until ready to serve. Serve with freshly chopped cilantro on top (if desired) and tortilla chips. Enjoy!
Recipe from Life in the Lofthouse
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