Cheesy 3-ingredient Slow Cooker Queso Blanco Dip with green chili’s. This recipe is so easy to make and is an instant party pleaser!
Want more dip ideas? Try my Best Guacamole, Miami Cuban Dip, and Creamy Ranch BLT Dip.
I big time heart queso dip. I like a traditional yellow queso as much as the next person but queso blanco might have a leg up. I Think it’s the green chiles that get me. And the jalapeños. Technically, no, you don’t have to add jalapeños to this queso. But if you like to heat things up a bit, I highly recommend them. I eat jalapeños straight from the 32-ounce jar in my refrigerator (yes, 32 ounces of spicy, sliced jalapeño beauties) so it’s no secret that I like it hot hot hot.
A few weeks ago when I was in Sacramento for the Walnut Harvest, we were being served this incredible 4-course dinner at a restaurant called Grange. Oh m-gash, so good. And fancy pantsy, everything on the menu was created for our special event. But every time the chef introduced a new item from the menu and described it in very great and sophisticated detail, he’d wrap it all up with, “and, not spicy”. You’re killin’ me man. Have you been robbed of all your spiciness in this restaurant?! It’s like describing a 3 inch tall, frosted fudgey decadent chocolate brownie only to blow it all by adding, “sugar-free” at the end.
Big. Fat. Let down.
Annnd we’re back to the dip. Here’s the thing, parties are supposed to be fun right? Of course they are. And stress-free whenever possible. So making appetizers shouldn’t be something to break your back over all day long just to provide some delicious snacking for your guests. The answer? This queso blanco dip. There is no prep work, I swear. You just dump it in the slow cooker, come back a couple of hours later, and give it a stir. Dunz-o. And what’s even better? You can serve it straight from the crockpot! It’ll keep all of that ooey gooey cheese nice and ooey gooey so there is no re-heating required. It’s like magic. Big black crockpot magic.
Slow Cooker Queso Blanco
Ingredients
- 12 ounces white velveeta - (see notes for substitution), cut into 1 inch cubes (for faster melting time)
- 8 ounces diced green chiles - (2 4-ounce cans, found near the canned jalapeños)
- optional: jalapeños (see note)
- tortilla chips, for serving
Instructions
- Add cheese, green chiles, and (optional) jalapeños to slow cooker. Cover and cook on high for 1-2 hours or on low 2-3 hours.
- When cheese is melty, stir contents of the slow cooker to mix everything together. Serve with tortilla chips. TIP: serve it straight from the slow cooker to keep the quest nice and gooey for longer without needing to reheat!
Notes
**I prefer canned jalapeños in this recipe, but if you use fresh jalapeños be aware that the seeds contain most of the heat. To keep them from being too hot, remove the seeds before slicing and dicing.
***This recipe can easily be doubled to feed a larger group.
Nutrition
White American Cheese is a great substitution for the white Velveeta and stays just as creamy when melted. I just have them cut off a pound of the Land O’ Lakes right out of the deli case at my grocery store. Better than the overly processed cheese product you get when buying Velveeta.
First let me tell you that I love your easy white Queso dip recipe. I made it for a group of people and it was gobbled down in no time. Thank you for that recipe. I love things that are easy. I just don’t have time for anything more right now.
While I’m here though I just had to represent us folks who don’t necessarily care for the hot & spicy…and yes, there’s definitely quite a few of us out here. IMO, a lot of people mix up flavor and heat. They are two very different things. Food doesn’t need to be spicy hot to have flavor. As a matter fact, I have a theory that people who eat a lot of hot & spicy food really can’t taste the real flavor in food anymore. Their taste buds are so burned out the only way for them to get flavor is to keep eating hotter and hotter. I actually know this for a fact because I was part of a study at Stanford that proved that very thing. It was a 90 day study with 50 people. Half the group was subjected to eating foods that contained chilies that got progressively hotter. The other half ate the same food with no chilies of any kind. At the end of the test period we had a blind taste test of a variety of different foods. The people who were given the hot and spicy food could not distinguish individual flavors. All they could distinguish was the level of heat in the food. The other half was able to distinguish every individual flavor of the food they were eating. I personally have never liked spicy foods. I think they do cover up the flavor of the foods they’re in. So when I made the dip I didn’t put any jalapeños in it at all. I did put a pinch of red pepper flakes and cumin and that was plenty for my group. It was tasty, cheesy & delicious!
The nice thing about recipes like this is that you can do what you want. Because as they say…different strokes for different folks!
I take offense to the “sugar-free” comment. It is hard to find low-sugar or sugar free choices when we go out to eat. My wife and I are both diabetic and attitudes like that keep restaurants from offering choices for us.
SERIOUSLY BOB???
This is a great, super easy recipe and all you can say is that you “are OFFENDED BY THE SUGAR-FREE COMMENT”?
SEEMS LIKE IT DOESN’T TAKE MUCH TO “OFFEND” YOU.
HAVE A BLESSED CHRISTMAS AND NEW YEAR 2019.
I love this recipe!! I too, add extra jalapenos or sometimes an assortment of CHILIES. even a ghost pepper or two-lol.
I USUALLY GET BOAR’S HEAD CHEESES FOR ALL OF MY DIPS.
Lin- Thanks for your awesome feedback! Super excited that you love this recipe, especially with more peppers! 😉