Description
This creamy Crockpot White Queso Dip is a warm, cheesy delight perfect for parties or casual get-togethers. Made with a blend of white American and cream cheese, combined with green chiles, pimentos, and a hint of spice from jalapeños and cumin, this dip melts beautifully in the crockpot for a smooth and flavorful appetizer served best with tortilla chips.
Ingredients
Scale
Cheese
- 16 oz white American cheese, cut into 1/2 inch cubes
- 8 oz cream cheese, cut into 1/2 inch cubes
- 2 Tablespoons salted butter
Vegetables and Aromatics
- 1 4oz can diced green chiles
- 1 4oz jar of pimentos, drained and diced
- 1/2 Tablespoon jalapeños, minced (plus extra for topping)
- 2 Tablespoons cilantro, chopped fine
Spices and Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
Liquids and Extras
- 2 Tablespoons milk
- Juice of 1/2 lime
Instructions
- Combine Ingredients in the Crockpot: Place the white American cheese, cream cheese, salted butter, diced green chiles, drained and diced pimentos, cumin, oregano, garlic powder, and minced jalapeños into your crockpot. Stir lightly to distribute ingredients evenly.
- Cook on Low Heat: Cover the crockpot and cook on low heat for 1.5 hours. This slow heating allows the cheeses to gradually melt and the flavors to meld together beautifully.
- Stir and Add Liquids: After 1.5 hours, stir the mixture thoroughly until it is well combined. Then add the milk and lime juice, which help to smooth the texture and add a bright note to the queso.
- Continue Cooking: Cook the mixture for an additional 20 minutes on low, or until the cheese is completely melted and the dip is smooth and creamy.
- Finish and Serve: Remove the lid, top the queso dip with chopped cilantro and extra minced jalapeños for added color and heat. Serve warm with your favorite tortilla chips.
Notes
- Use white American cheese for the authentic silky texture; avoid pre-shredded cheeses as they don’t melt as well.
- Adjust jalapeño quantity according to your preferred spice level.
- Be sure to drain the pimentos well to avoid excess liquid in the dip.
- If the dip is too thick, stir in a bit more milk until desired consistency is reached.
- This dip can be kept warm in the crockpot on the ‘warm’ setting during serving for several hours.
