Ingredients
– 1 pound (approximately 450 grams) White American Cheese, chopped into smaller pieces
– 1 can (4.5 ounces or about 128 grams) green chilies, undrained
– ½ teaspoon chili powder
– ½ teaspoon cumin
– ½ cup (120 ml) milk
– Garlic salt (or substitute with ¼ teaspoon garlic powder and ¾ teaspoon salt)
Instructions
1-First, gather all items and prep your slow cooker by giving it a quick spray. Then, add the chopped white American cheese, green chilies with their juice, milk, chili powder, cumin, and garlic salt to the pot.
2-Second, stir everything to mix it well. Cover the cooker and set it on low heat. This slow-cooked cheese dip will start melting soon, so keep an eye on it.
3-Third, let it cook for about 30 minutes to 3 hours, stirring now and then. This helps achieve that smooth, creamy texture we all want in crockpot queso.
4-Fourth, if the dip isn’t creamy enough, add a bit more milk one tablespoon at a time. Once it’s ready, it’s time to serve with your favorite dippers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 White American cheese is preferred; Monterey Jack can be used as a substitute.
🥛 Adjust milk gradually to reach your desired creaminess.
🌶️ Green chilies may be replaced with salsa or similar ingredients for variations.
- Prep Time: 5 minutes
- Cooking time: 30 minutes to 1-3 hours
- Cook Time: 30 minutes to 1-3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1/4 cup
- Calories: 358 kcal
- Sugar: 4 g
- Sodium: 1762 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 93 mg