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Slow Cooker Queso Blanco
Slow Cooker Queso Blanco (aka white queso dip) is made with just four ingredients and no Velveeta! Restaurant quality made in just minutes in the crockpot.
Prep Time
5
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
5
minutes
minutes
Servings
16
servings
Author
Melissa Williams | Persnickety Plates
Equipment
Slow Cooker
Ingredients
24
ounces
evaporated milk
(two 12 ounce cans)
1
pound
white american cheese
sliced or block
1
pound
pepper jack cheese
sliced or block
1
tablespoon
diced jalapeno
Instructions
Spray the basin of a 6 quart slow cooker with non-stick spray.
Pour in both cans of evaporated milk.
Break the cheeses up into pieces and add to the slow cooker.
Add in the jalapeno and stir.
Cover and cook on LOW for 2-3 hours stirring once or twice.
Turn the slow cooker to WARM for serving.
Video
Notes
Store leftovers covered in the fridge for 3-4 days.
Reheat in the microwave in 30 second intervals. Thin with a splash of milk if needed.
You can substitute green chiles for the jalapenos.
You can serve this with chips but it is also great over chicken or nachos.
Nutrition
Serving:
1
g
|
Calories:
244
kcal
|
Carbohydrates:
6
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
55
mg
|
Sodium:
693
mg
|
Potassium:
204
mg
|
Fiber:
0.03
g
|
Sugar:
6
g
|
Vitamin A:
664
IU
|
Vitamin C:
2
mg
|
Calcium:
631
mg
|
Iron:
1
mg