Slow Cooker White Queso Green Chile Dip {Queso Blanco}

A perfect party dip: Slow Cooker White Queso Green Chile Dip {Queso Blanco} recipe. Just ten minutes to prepare! A hearty, scoopable dip for any occasion.

The final run for a Super Bowl menu touchdown is happening now and I for one can’t imagine watching the Big Game without a great, mouthwatering dip. I’m not a regular chip-and-dip eater but absolutely love it when the time is right. I personally prefer something hearty with great flavor (like Green Chile Bacon Cheeseburger Dip), texture and one that feels substantial. Nothing runny or wimpy for this occasion. It needs to be a serious scoop and I have just the dip!

My favorite food genre for warmth and comfort would have to be Mexican or Southwestern cuisine. I love the bold flavors, the textures, and the colors. Making a Slow Cooker White Green Chile Queso Dip sounded pretty darn perfect to me for a few reasons.

When entertaining there are usually 40 things going on at once. Replenishing food while hanging out with friends and family can be distracting. What if you could throw ingredients into a slow cooker and keep it warm for guests to serve themselves?

How to Prepare the Slow Cooker White Queso Green Chile Dip {Queso Blanco} Recipe

This Slow Cooker White Queso Green Chile Dip {Queso Blanco} is made with authentic Asadero Mexican cheese. The cheese can be found in well-stocked cheese departments at the grocery store or at Hispanic Mercados. It is a light, creamy white cheese without an overwhelmingly distinct flavor and it pairs wonderfully with the green chilies and jalapeno to make an appetizing, scoopable dip.

The ingredients are simple and the preparation might be ten minutes tops. Cooking Tip: Stirring a few times while the cheese is melting will help it blend nicely together. After two hours on low, the slow cooker can be set on warm to keep the dip loose and ready for dunking some of your favorite ‘dippers’.

Trying to focus on healthier eating, I loved dipping colorful sweet pepper strips. Any vegetable would be a great option to dip along with colorful corn chips, crackers, tortillas or breadsticks. The dip itself has good flavor but is not too spicy. Should you like to spike it up, try using spicy corn tortilla chips.

A wonderful partner dip is Chile con Queso which also is a melted cheese dip with tomatoes (all blended together). If you are a cheese-lover as I am, these dips really are irresistible!

More Easy Mexian-Inspired Dip Recipes You’ll Love:

• Chorizo con Queso Dip
• Cinco de Mayo Dipping: Chile con Queso & Roasted Jalapeno Salsa
• Roasted Pineapple Salsa: Irresistibly Sweet & Spicy!

If you’ve tried this Slow Cooker White Queso Green Chile Dip or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!

How to make Slow Cooker White Queso Green Chile Dip {Queso Blanco}:

Slow Cooker White Queso Green Chile Dip {Queso Blanco}

This dip is effortless to make with two minutes of sauteing being the most time consuming part! Mild, creamy cheese studded with diced green chiles, jalapeno, red onion and garlic make a flavorful dip perfect for dipping almost anything. Keep it warm in the slow cooker to serve so the cheese does not solidify. Asadero Mexican cheese is an authentic variety used in making Queso Blanco. Should you not be able to find it, try substituting White Cheddar which though not authentic to the dish is more readily available.

5 from 2 votes

Print Save Recipe Recipe Saved! Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: queso blanco, slow cooker queso dip, white queso dip

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 11 1/2-cups servings (5 1/2 cups total dip)

Calories: 277kcal

Author: Toni Dash

Ingredients

• ▢ ¼ cup Flour (gluten-free or regular All Purpose Flour; I used King Arthur’s Gluten-Free Blend)
• ▢ 2 12-ounce packages Asadero Cheese , cut into 1-inch cubes
• ▢ 1 8-ounce package Cream Cheese or Neufchatel Cheese (Neufchatel is has 1/3 less fat)
• ▢ 2 4-ounce cans Mild Diced Green Chilies , drained
• ▢ 1 Jalapeno Chile Pepper (approximately 3-inches long ¾ inch diameter), seeded and diced
• ▢ 1 tablespoon Unsalted Butter
• ▢ 1 cup Chopped Red Onion
• ▢ 2 Garlic Cloves , diced
• ▢ 1 cup Whole Milk
• ▢ Suggested ‘dippers’: multi-colored Corn Chips , wide slices of colorful Sweet Peppers, carrot sticks, celery sticks, bread sticks, small corn tortillas

Instructions

• Spray the insert of a 4 quart (or higher) slow cooker with non-stick spray.
• In a mixing bowl toss the Asadero cheese cubes with the flour and add to the slow cooker.
• Also add the cream cheese or Neufchatel cheese, green chilies, and jalapeno.
• In a skillet melt the butter and sauté the onion and garlic only until they begin to soften (a few minutes). Add them to the slow cooker.
• Pour the milk over the mixture in the slow cooker. Cook on LOW temperature for 2 hours, stirring periodically to combine the ingredients as the cheese melts.

To serve:

• The dip is best served in a slow cooker to keep the cheese from solidifying.

Nutrition

Calories: 277kcal | Carbohydrates: 6g | Protein: 18g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 585mg | Potassium: 139mg | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 1.8mg | Calcium: 506mg | Iron: 0.5mg

Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!