Crockpot Queso Blanco is a breeze to make! Velveeta-free, and you will not be able to stop dipping chips in it!
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?
About this queso blanco
- Perfect for any occasion: From Cinco de Mayo to game day, this queso blanco fits the bill for any occasion. You can make it ahead and it’s ready when you are. Pop all the ingredients in your slow cooker, and three to four hours later, you’re ready to start dipping.
- No processed cheese: I purposely stay away from processed cheese (such as Velveeta) in this recipe and achieve a nice smooth texture with low, slow heat and a mixture of cheeses with cream cheese and milk to keep this queso nice and dippable.
- Amazing flavor: Green chiles give this dip great flavor without overwhelming you with spiciness.
How to make it
It couldn’t be more simple – just add ingredients, let them melt, and stir!
The most important thing is to cook it low and slow so the cheese doesn’t overheat and curdle.
Serving Suggestions
- Keep it simple: If you’re serving this as an appetizer, all you really need is a pile of tortilla chips and the queso and you’re good to go!
- Tacos: How about some great tacos to eat with this queso blanco! Try cauliflower tacos or shrimp tacos!
- Nachos: Queso blanco is perfect for nachos, too. Try cauliflower nachos or vegetarian nachos.
Make it Your Own
Make it spicier, or less spicy: I add a little extra heat to this queso recipe with Pepper Jack cheese but since I don’t like things super hot, I keep it pretty tame by using half plain Monterey Jack cheese. If you like queso 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.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly in the slow cooker, over low heat on the stove, or in the microwave, stirring frequently. Texture may change slightly.
More Cheesy Dips
- Poblano Queso Dip
- Slow Cooker Spinach Artichoke Dip
- Baked Goat Cheese Dip with Lemon and Thyme
- Cheesy Baked Corn with Bacon and Jalapeño
- Herbed Feta Dip (one of my faves!)
- Hot Caprese Dip Recipe
White Queso in the Slow Cooker
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) chopped green chiles
- 2 green onions, thinly sliced
- 1/2 cup 2% milk
- 1/2 teaspoon garlic powder
- Optional: Cilantro for garnish
Instructions
- 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 warm 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.
Notes
- If your slow cooker runs hot, you may want to turn it down to warm after two hours.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Hi! I normally buy original cream cheese in a pack of four. Would it change the integrity of the recipe if I don’t use reduced fat cream cheese? Thanks! :)
That should work fine!
Great flavor, but couldn’t get it to be smooth. We still ate it though!!! I whisked and stirred it a few times but it still was chunky-ish.
Oh shoot! Had it melted all the way?
I love this recipe! I was nervous mine would also turn out “gritty” based on the comments, so I decided to alter the cooking instructions a bit. I use a 6-quart crock pot and I basically cooked it on low for about 45 minutes, or until it got all melty and gooey. Then, I kept it on warm for the rest of the time. It turned out perfect!
Glad to hear it! Thanks for taking the time to come back and leave a comment!
Can I add a can of rotel or will this make it to watery?
That should be alright, but I haven’t tested it. :)
Do you cook it on low for 4 hours and then change it to warm? I think the direction say ‘low’ and ‘low’
Ha, good catch! Thanks so much for pointing that out. You are correct…I updated the recipe to reflect it. Sorry about that!
Can you simply double the recipe by doubling each ingredient?
Absolutely! That will work perfectly as long as your slow cooker is large enough.
Very grainy, even with the crock pot turned to its lowest setting. Flavor was excellent tho!
Sorry to hear that! Cheese can be a little temperamental, and some crock pots run hot. Did you have it on warm or low?
Did you use pre-shredded cheese? That usually has an additive that makes it grainy when you melt it for queso. You should only use block cheeses for queso!
I agree completely! Pre-shredded doesn’t melt nicely.
Love that pepper Jack cheese! This looks so good!
Thanks Tanya!
The Queso came out fantastic when I made. Such a simple recipe I was pleasantly surprised by how well it turned out. I added jalapeño as well as some dried spicy peppers from last season and that gave it the extra slice I was looking for. Thanks for the awesome recipe!
So glad you like this recipe! Thanks for taking the time to come back and leave a comment!
I’m not sure what I didn’t wrong but I made this as directed and it had a very grainy texture…. the flavor was good but the texture did me in, it was almost the consistency of blended potato soup?? Any idea what might have went wrong? I planned to make this for a women’s retreat at our church, so thankful I did a trial run or it would have been a disaster.
It could be that your slow cooker overcooked it? Did you have it on warm?