Crock Pot Queso Blanco Dip

Crock Pot Queso Blanco Dip

Recipe by JadeCourse: SoupsCuisine: MexicanDifficulty: Easy
Prep time


Cooking time




  • 1 (8 ounce) block regular cream cheese, cut into ½ inch cubes

  • 1 pound white american cheese, cut into ½ inch cubes (found in deli)

  • 1 Tablespoon salted butter

  • 1 (4 ounce) can diced green chiles

  • ½ Tablespoon jalepenos, minced fine (optional)

  • 3-4 Tablespoons milk

  • 2 Tablespoons cilantro, chopped fine (optional)

  • Tortilla Chips, for serving


  • Combine the cream cheese, american cheese, butter, green chiles and jalepenos in a greased crock pot. Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
  • Keep cheese dip in crock pot on the warm setting until ready to serve.


  • *Leftover cheese dip can be stored in an air tight container in fridge up to 1 day.
    To reheat: place in microwave-safe dish and heat in 30 second increments until melted. You can add a little milk if needed.
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