Slow Cooker White Queso Dip (queso blanco)
This rich and creamy Slow Cooker White Queso Dip is beyond simple to make with 6 ingredients, and is the perfect appetizer for game day, entertaining, or any occasion. Serve alongside your favorite dippers, it will stay warm all party long.
Servings 8
Ingredients
- 8 oz white American cheese chopped into small pieces
- 8 oz Monterey Jack cheese freshly shredded
- 4 oz cream cheese cubed
- 1 can diced green chilies 4.5 oz, do not drain
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- ½ cup milk whole milk works best
Instructions
Prep the Slow Cooker
- Lightly spray the slow cooker insert with non-stick spray to prevent sticking.
Layer the Cheese
- Add the white American cheese, Monterey Jack, and cream cheese to the slow cooker. This combo gives you smooth melt (American), stretch and flavor (Monterey Jack), and extra creaminess (cream cheese).
Season & Add Liquid
- Sprinkle cumin and garlic salt evenly over the cheese. Pour in the milk, then add the diced green chilies with their juices.
Cook Low & Slow
- Cover and cook on LOW for 1½–2 hours, stirring every 20–30 minutes. Stirring often keeps the queso silky and prevents scorching.
Adjust Consistency
- Once fully melted and smooth, stir well.
- If it’s too thick, add milk 1–2 tablespoons at a time.
- If it’s thinner than you like, let it sit uncovered for a few minutes to thicken.
Serve Warm
- Switch the slow cooker to WARM for serving and stir occasionally.
Notes
Storage:
If you've got leftovers, remove queso to an airtight container, cool completely, and store in the fridge for up to 5 days.
Reheat queso over medium heat on the stove, stirring constantly. Add a tablespoon or two of milk to loosen it. Once it's hot and bubbly (but don't boil it), it's ready to serve.