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!
This recipe was not great, the cheese curdled and it ended up looking really unappetizing
I’m sorry to hear it wasn’t a hit for you! If your slow cooker runs on the hotter side, you might want to try making this on warm.
Mine also curdled :( Do you normally stir this pretty consistently? I walked away for about an hour and that’s when it curdled. Your post doesn’t say to babysit it, but when you prepared it were you checking and stirring often?
No, I wasn’t. Unfortunately I think slow cookers can really vary in their heat levels. Did you do it on warm or low?
This turned out great! I did soft the cream cheese and whipped it before I put it in the crock pot with the other ingredients. I cooked it on low just until everything was melted and then turned my crock pot to warm. I think I scoop of salsa would also taste good mixed into this. But its delicious as is!
So glad you like it! I bet salsa would be yummy in it too. Thanks for taking the time to leave a comment!
Follow the directs and this still came out grainy. Cooked on the directed temperature too….
Sorry to hear that!
Really liked this queso! It was super easy to put together. The only issue I had was that mine was a little gritty. It was definitely from the cream cheese not melting all the way even though I had the crock on for 4 hours. Next time I make it I am going to soften my cream cheese before it goes in the crock. Other than that it was amazing. Highly recommend!
So glad you liked it!
I made the recipe in a 2 qt crock pot, it doesn’t have settings though. My daughter seems to like it, however, how do I store the remainder of the queso for another day?
Covered in the fridge, and then reheat slowly.
This dip was awful. It was cheesy early on in the cooking process and then curdled like cottage cheese after 2 hours on low and was not edible. Do not make!
Sorry to hear you had that experience! Next time, try it on warm.
This recipe is AMAZING!! The taste is exceptional and it’s SO easy to make!!
hank you, Michaela! I’m so glad you liked it! :) Thanks for taking the time to leave a comment!
The dip separated/was not smooth. I used 1% milk, instead of 2%…could that have caused it to separate?
Yes, this is probably because you used 1% milk. It needs the higher fat content. Sorry to hear that happened, so frustrating!
does this re-heat well? I’m making it for a shower tomorrow morning but need to cook it tonight. How long would you suggest re-heating for
I would reheat it on warm in the slow cooker until smooth and melted. I haven’t tried it, so I can’t promise it will work. I’m a little concerned it will separate or curdle.