Description
This Crockpot White Queso Dip is a creamy, delicious blend of white American and pepper jack cheeses combined with evaporated milk and jalapenos, slow-cooked to perfection. It’s ideal for parties or game day, served warm with your favorite chips for an irresistible snack.
Ingredients
Scale
Ingredients
- 2 (12 ounce) cans evaporated milk
- 1 pound deli sliced white American cheese
- 1 pound deli sliced pepper jack cheese
- 1 jalapeno, diced
Instructions
- Prepare the Slow Cooker: Spray your slow cooker insert with non-stick cooking spray to prevent the cheese from sticking during cooking.
- Add Evaporated Milk: Pour both cans of evaporated milk into the slow cooker, providing the creamy base for the queso dip.
- Cut and Add Cheese: Cut the deli sliced white American and pepper jack cheeses into smaller pieces to help them melt evenly, then add them into the slow cooker with the evaporated milk.
- Add Jalapenos: Add the diced jalapeno to the mixture to introduce a spicy kick to the dip.
- Mix Ingredients: Gently stir the ingredients until all cheese pieces are coated with evaporated milk and mixed with jalapenos.
- Cook: Cover the slow cooker and cook on low heat for 2 to 3 hours. Stir once or twice during cooking to ensure even melting and prevent sticking.
- Serve: Once fully melted and smooth, serve the warm white queso dip with tortilla chips or your favorite dippers.
Notes
- Use deli sliced cheeses for easier melting and better texture.
- If you prefer less heat, remove the seeds from the jalapeno before dicing.
- Stir occasionally to avoid burning and to create a smooth texture.
- The dip can be kept warm on the low setting for an additional hour if needed.
- Store leftovers in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Keywords: white queso dip, crockpot queso, slow cooker cheese dip, party dip, jalapeno cheese dip, appetizer
