Slow Cooker Queso Blanco Recipe
This creamy Crockpot Queso Blanco combines Velveeta, green chiles, and jalapeños for a rich, restaurant-style dip with the perfect kick!
Servings: 12
Ingredients
- 32 oz. Velveeta Queso Blanco cubed
- 1 cup milk
- ¼ cup jarred jalapenos finely chopped
- 2 Tbsp. jalapeno juice from above jalapeno jar
- 7 oz. fire-roasted green chiles do not drain
Instructions
- Place all the ingredients in the crockpot on HIGH for 2 hours. Stirring occasionally
- Once fully smooth and melted, place it on warm so your guests can enjoy.
Notes
- Store in an airtight container for up to 3 days. Keep it in the fridge as it does not freeze or defrost well. To reheat, place the dip in the microwave for 30-second increments and stir occasionally. Repeat until smooth.
- This recipe can be doubled in a 6-quart slow cooker.
Nutrition
Calories: 184kcal | Carbohydrates: 11g | Protein: 16g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 34mg | Sodium: 1272mg | Potassium: 310mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 796IU | Vitamin C: 6mg | Calcium: 465mg | Iron: 0.3mg
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