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If you love a creamy, dreamy, crowd-pleasing dip that’s effortlessly made in your slow cooker, then this Crockpot Queso Blanco Recipe is exactly what you’ve been waiting for. With the perfect blend of white American and pepper jack cheeses melting into velvety evaporated milk, plus just the right kick of diced jalapeno, this queso is pure comfort in a bowl. It’s easy to prepare, hands-off while it cooks, and guaranteed to be the star of any gathering—whether it’s game day, a casual party, or a cozy night in with friends. Get ready to fall in love with this rich, smooth, and slightly spicy queso blanco that’s so simple yet so satisfying!
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to creating the perfect balance of flavor and texture in this Crockpot Queso Blanco Recipe. Each one plays a key role in building that luscious, smooth dip you’ll want to savor spoonful after spoonful.
- 2 12-oz. cans evaporated milk: Provides a creamy base with a silky texture that’s lighter than heavy cream but rich enough to make the cheese sauce smooth.
- 1 lb. white American cheese (deli sliced): Adds that classic, mild cheesiness and creamy melt that’s the foundation of any good queso blanco.
- 1 lb. pepper jack cheese (deli sliced): Brings the perfect amount of spice and flavor depth, helping the queso stand out without overpowering the smoothness.
- 1 Tbsp jalapeno (diced): Just enough diced jalapeno to infuse a subtle, fresh heat and a pop of color into every bite.
How to Make Crockpot Queso Blanco Recipe
Step 1: Prepare the Slow Cooker
Start by spraying your slow cooker with non-stick spray to prevent the queso from sticking to the sides or bottom—a small step that makes cleanup a breeze. Then, pour in both cans of evaporated milk, which form the velvety backbone of this dip.
Step 2: Add the Cheeses and Jalapeno
Break the white American and pepper jack cheeses into manageable pieces before adding them to the slow cooker. Toss in the diced jalapeno and give everything a good stir to evenly distribute the heat and flavor throughout the mixture.
Step 3: Slow Cook and Stir
Cover the slow cooker and set it to low. Let the queso cook gently for 2 to 3 hours. Stir once or twice during cooking to help the cheese melt evenly and to keep that ultra-smooth texture. The end result is a perfectly melted, creamy queso blanco that’s ready to serve.
How to Serve Crockpot Queso Blanco Recipe
Garnishes
To elevate your Crockpot Queso Blanco Recipe, sprinkle chopped fresh cilantro or green onions on top just before serving. For an extra pop of color and texture, try adding diced tomatoes or a few sliced jalapeno rings. These simple touches add freshness and make the dip even more inviting.
Side Dishes
This queso is a natural with crunchy tortilla chips, but don’t stop there! It pairs wonderfully with crunchy veggies like bell pepper strips, crisp celery stalks, or even soft pretzels. For a heartier snack, serve alongside warm taquitos or as a topping for crispy nachos piled high with your favorite fixings.
Creative Ways to Present
Think outside the chip bowl: try serving this Crockpot Queso Blanco Recipe in a rustic bread bowl for an interactive and cozy experience. You can also drizzle it over baked potatoes or use it as a cheesey sauce for steamed veggies or grilled chicken. The creamy versatility of this queso makes it fun to experiment with serving ideas!
Make Ahead and Storage
Storing Leftovers
Once your queso has cooled to room temperature, transfer any leftovers into an airtight container and store in the refrigerator. It will keep beautifully for up to 4 days, maintaining its creamy texture and spicy kick.
Freezing
If you want to save your Crockpot Queso Blanco Recipe for longer, it freezes well. Place it in a freezer-safe container or heavy-duty freezer bag, and it should last for up to 2 months. Keep in mind the texture might be a little different after thawing, but a good stir and gentle reheating will bring it back to its delicious self.
Reheating
Reheat your queso slowly on the stovetop over low heat or in the microwave at short intervals, stirring often. Adding a splash of milk or evaporated milk can help restore that silky smooth consistency if it thickens too much after refrigeration or freezing.
FAQs
Can I make this Crockpot Queso Blanco Recipe without jalapenos?
Absolutely! If you’re sensitive to spice or serving kids, simply leave out the jalapenos. The queso will still be creamy and cheesy, though a bit milder on the heat, which some find even more enjoyable.
What’s the difference between white American cheese and pepper jack?
White American cheese is mild, creamy, and melts beautifully, serving as the perfect base. Pepper jack adds a spiced, tangy kick with bits of peppers, giving the queso an exciting flavor twist you just can’t get from plain cheese alone.
Can I use shredded cheese instead of deli sliced?
While deli-sliced cheese melts evenly creating an ultra-smooth texture, you can use shredded cheese if that’s what you have on hand. Just monitor the melting process closely to avoid clumping or graininess.
Is there a way to make this recipe vegan or dairy-free?
This traditional Crockpot Queso Blanco Recipe relies on dairy for its signature creaminess and melt. However, you could experiment with vegan cheese melts and plant-based evaporated milk alternatives, but results will vary quite a bit from the original texture and flavor.
How long can I keep the queso warm in the crockpot?
After cooking, you can keep the queso warm on the “keep warm” setting for up to 2 hours without it thickening or separating. Stir occasionally to maintain that luscious, melt-in-your-mouth texture.
Final Thoughts
This Crockpot Queso Blanco Recipe is one of those simple, satisfying dishes that quickly becomes a household favorite. It’s comforting, effortlessly creamy, and delivers a gentle kick of heat that keeps everyone reaching for more. Whether you’re feeding a crowd or just craving a cozy snack, this queso Blanco is a delicious way to bring people together. Give it a whirl—you won’t be disappointed!
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Crockpot Queso Blanco Recipe
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Total Time: 125 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Description
This creamy Crockpot Queso Blanco is a deliciously smooth cheese dip made with evaporated milk, white American cheese, pepper jack cheese, and a touch of jalapeno for a mild kick. Perfect for parties or casual snacking, it’s effortless to prepare and slow cooks gently to melty perfection, ideal for serving with your favorite tortilla chips.
Ingredients
Ingredients
- 2 12-oz. cans evaporated milk
- 1 lb. white American cheese, deli sliced
- 1 lb. pepper jack cheese, deli sliced
- 1 Tbsp jalapeno, diced
Instructions
- Prepare the slow cooker: Spray your slow cooker with non-stick cooking spray to prevent the queso from sticking and make cleanup easier. Pour in both cans of evaporated milk to form the creamy base.
- Add the cheese and jalapenos: Break up the white American and pepper jack cheeses into smaller pieces for easier melting. Add these along with the diced jalapeno into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the queso: Cover the slow cooker with its lid and cook on low heat for 2 to 3 hours, allowing the cheeses to melt slowly and blend with the evaporated milk. Stir the queso once or twice during cooking to ensure an even, creamy consistency without sticking or burning.
- Serve: Once fully melted and creamy, transfer the queso blanco to a serving dish or keep it warm in the slow cooker. Serve immediately with tortilla chips for dipping and enjoy!
Notes
- Use deli-sliced cheeses for easier melting and smooth texture.
- Adjust jalapeno quantity to your preferred spice level.
- Stir occasionally to prevent the cheese from sticking to the sides or bottom of the slow cooker.
- Keep warm after cooking to maintain the perfect dip consistency.
- This queso can also be enhanced with additions like cooked chorizo or fresh cilantro for variation.
