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–+ servings
dipping a tortilla chip into restaurant style queso in a slow cooker.
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5 from 1 vote

Restaurant Style Queso

All you need are just a few Tex-Mex style cheeses, milk, and your slow cooker to make your own restaurant style queso white cheese dip.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Sarah Olson

Equipment

Ingredients

  • 1 lb. sliced white American cheese (this is from the deli section of the store, not kraft singles)
  • 1 lb. pepper-jack cheese slices (two 8 oz. packages from cheese section in the store)
  • 3½ cups whole milk

For serving

  • tortilla chips
US Customary - Metric

Instructions

  • Add the cheese slices to the slow cooker. Pour over the milk.
  • Cook on HIGH for 2 hours, stirring occasionally. You know the cheese sauce is done when the cheese sauce is silky smooth, and has no cheese stretch to it. The cheese sauce needs to be hot to get to this point.
  • Serve with chips and enjoy!

Notes

  • Nutritional values do not include chips.
  • The spice level can easily be adjusted up by adding fresh diced jalapenos.
  • Transfer any leftover queso to an airtight container and refrigerate for up to 3-4 days. To reheat, simply microwave in 30-second intervals, stirring occasionally, until warmed through.
  • While you can freeze queso, the texture may change slightly upon thawing. To freeze, transfer the dip to a freezer-safe container and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 389kcal | Carbohydrates: 6g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1063mg | Potassium: 225mg | Sugar: 5g | Vitamin A: 916IU | Calcium: 917mg | Iron: 1mg

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