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
Scale
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.
