CROCK POT WHITE QUESO DIP
Crock Pot White Queso Dip is built with Velveeta queso blanco, milk, butter, diced green chilies, jalapenos, taco seasoning and garlic. It’s the ultimate party dip! This Crock Pot White Queso Dip tastes just like what you get at your favorite Mexican restaurant. But if I can brag just a bit- I think it savours even better!
WHAT DO I SERVE WITH CROCK POT WHITE QUESO DIP? Don’t limit yourself to merely tortilla chips. There are so many easy and fun options to serve with queso dip. Pick up some frozen taquitos and warm them up in the oven or air fryer. Everything savours better with this white queso dip. CAN I ADD MEAT TO QUESO DIP?
Of course! Cooked and crumbled ground beef, chorizo or spicy sausage are all great additions if you want to “beef” up this recipe! Also, if you love this recipe, you should try my unique MEXICAN 7-LAYER DIP!
WHAT YOU’LL NEED: VELVEETA queso blanco milk salted butter diced green chilies pickled jalapenoes TACO SEASONING garlic powder tortilla chips, for serving
HOW TO MAKE CROCK POT WHITE QUESO DIP?
Cut cheese into cubes then place into a mini slow cooker. Pour in milk and add butter. Pour in can of diced green chiles.
Finely chop jalapeno peppers and add to slow cooker( for more heat, merely add more jalapenos .)
Add in taco seasoning
… and garlic powder.
Give it all a gentle stir and put the lid on. Turn it on low for about 2 hours. Stir occasionally. Or you can warm it up on high for about an hour, until cheese is completely melted( constructing sure to stir occasionally .)
Serve warm with tortillas or taquitos!
Keep your slow cooker on the warm setting( or low ). I like to keep a spoonful in there so it can be stirred occasionally and so folks can serve themselves from the pot.
Originally published: December 2015 Updated& republished: May 2019
CROCK POT WHITE QUESO DIP
Crock Pot White Queso Dip is attained with Velveeta queso blanco, milk, butter, diced green chilies, jalapenoes, and special seasonings. The ultimate party dip!
2 lbs VELVEETA queso blanco cheese 1 beaker milk 2 tbsp butter 1( 4 oz) can diced green chilies,( undrained) 2 tbsp diced pickled jalapenoes 1/2 tsp taco seasoning 1/4 tsp garlic powder
Cut cheese into cubes then place into a mini slow cooker. Pour in milk and add butter. Pour in can of undrained, diced green chiles. Finely chop jalapeno peppers and add to slow cooker. Add in taco flavouring and garlic powder. Devote it all a gentle stir and put the lid on. Turn it on low for about 2 hours.
Stir occasionally. Then serve.
Or you can warm it up on high for about an hour( stimulating sure to stir occasionally .)
CRAVING MORE CINCO DE MAYO RECIPES? BE SURE TO TRY THESE! REFRIED BEAN DIP MEXICAN LASAGNA CHICKEN SPAGHETTI TEX-MEX RANCH POTATOES MEXICAN PIZZA MEXICAN TACO BAKE MEXICAN CORNBREAD FIESTA TACO BRAID DORITO TACO CASSEROLE
Read more: thecountrycook.net