Queso Blanco in the Slow Cooker | Easy Recipe
Queso Blanco in the Slow Cooker is easy – easy crockpot queso! Velveeta-free, and you will not be able to stop dipping chips in it!
Disclosure: This post is in partnership with Old El Paso and Target. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
Queso dip is hands-down one of my biggest weaknesses. I mean, who can resist melty cheese on a salty chip? This white queso is irresistible, just like my Mexican Spinach Dip or the beautifully colored healthy queso dip with butternut squash. The subtly sweet flavor of that one is to die for…have you guys tried it yet?
This queso blanco is perfect for upcoming Cinco de Mayo festivities. Pop all the ingredients in your slow cooker, and three to four hours later, you’re ready to start dipping. Okay, I may have sampled a few bites before it was even completely done. Quality control! I purposely stayed away from Velvetta cheese in this recipe and achieved a nice smooth texture with low, slow heat and a mixture of cheeses with cream cheese and milk to keep this nice and dipable.
Old El Paso Mild Green Chiles give this dip great flavor without overwhelming you with spice. I added a little extra spice with Pepper Jack cheese but kept it tame by using half plain Monterey Jack cheese. If you like it on the spicier side, go for all Pepper Jack instead of 50/50 mix. The rich flavors of the cheese are brightened up with green onions and cilantro.
PS: If you really want to get serious with your dipping, which I fully support, try cutting Old El Paso Mini Taco Boats in half and then spritzing them with olive oil and crisping them up in a 350 degree oven for about 7-10 minutes or until golden brown. They’ll make perfect little scoops for as much queso as your heart desires!
If you’re looking for more cheesy dips like this queso blanco, try these:
- Herbed Feta Dip (one of my faves!)
- Hot Caprese Dip Recipe
- Slow Cooker Cheesy Chicken Marsala Dip
- Garlic Bread Cheese Dip from Lemons for Lulu
- Bacon Cheddar Dip from Spends with Pennies
How about some great tacos to eat with this queso blanco! Try cauliflower tacos or shrimp tacos!
White Queso in the Slow Cooker
White Queso in the Slow Cooker is easy, Velveeta-free, and you will not be able to stop dipping chips in it!
Ingredients:
- 8 ounces pepper jack cheese, cut into cubes
- 8 ounces monterey jack cheese, cut into cubes
- 8 oz reduced-fat cream cheese (not fat free)
- 1 can (4.5oz) Old El Paso Chopped Green Chiles
- 2 green onions, thinly sliced
- 1/2 cup 2% milk
- 1/2 teaspoon garlic powder
- Optional: Cilantro for garnish
Directions:
- In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
- Turn to low until ready to serve (and even while serving if desired).
- Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.
Note: If your slow cooker runs hot, you may want to turn this down to warm after two hours.
Nutrition Information
Yield: 12 servings, Serving Size: 1 of 12
- Amount Per Serving:
- Calories: 191 Calories
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 374mg
- Carbohydrates: 5g
- Sugar: 2g
- Protein: 10g
Verdict: I couldn’t stop eating this queso blanco!
Husband’s take: He loved this slow cooker dip and definitely ate his fair share. So did my dad. We’ll be making this one frequently!
Changes I would make: None are necessary!
Difficulty: So easy!
Disclosure: This post is in partnership with Old El Paso and Target. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (
I’m ALL about queso dip…. and doesn’t white queso somehow seem healthier than yellow? Whatever I have to tell myself to sit on the couch and eat this with a spoon, right?!
This looks so creamy and delicious.
Thank you!
How big does the crock pot need to be for this recipe?
I use a 5 quart.
This sounds so amazing and easy. I really appreciate that there isn’t any Velveeta used because I am one of those rare people that actually HATE the stuff with a passion.
Perfect! I hope you love this recipe!
I thought this would be a flop. Seemed too simple. But, oh my, was it good! Restaurant-quality, in my opinion. Thank you for sharing!
Oh, hooray! I’m so happy to hear that! Thank you for taking the time to come back and leave a comment! xo
Great queso! I didn’t have pepper jack cheese so used 2 monterey jacks instead. Compensated for the spice by adding 1-2T canned chipotle peppers (in adobo sauce), diced. This gave a delicious depth of smoky flavor & a good amount of spice. Easy to adjust to more spice with more chipotles, if desired. Didn’t have 4 hours. I cut up the cheeses into 1″-ish cubes in a large glass mixing bowl then microwaved at 40% power for 4 minutes. Poured all into my pre-heated 1-quart crock. Was ready in 2.5 hours. Loved it.
So happy you liked this! Thanks for taking the time to come back and leave a comment with your tips!