Crock-Pot Queso Blanco Dip Recipe
Grab a bag of your favorite tortilla chips and dip on into this cheesy dip that is spiced to perfection with pickled jalapeno peppers! YUM!
Servings: 12 Servings
Calories: 220kcal
Equipment
- 2.5 Quart Crock-Pot or 3 Quart Crock-Pot
Ingredients
- 1 ½ Pounds White American Cheese cut into 1 inch cubes
- ¼ Cup Canned Diced Green Chiles
- 2 Large Pickled Jalapeño Peppers chopped
- 1 Ounce Pickled Jalapeño Pepper Juice
- ⅔ Cup Whole Milk
- ½ Cup Water cold
Instructions
- Toss all ingredients into a 2.5 to 3 quart slow cooker.
- Cover and cook on LOW (or just turn the little dipper on, most of them do not have a temperature setting) and cook 30 minutes to 1 hour, stirring every so often till all ingredients are melted.
- Keep warm in slow cooker while serving.
Notes
This recipe can easily be doubled or even tripled. Simply use a larger slow cooker and increase the cooking time by about 30 minutes for each time you adjust the recipe up.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 11g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1006mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 611mg | Iron: 0.4mg