Slow Cooker Homemade Queso
Thick, creamy, and made with a bit of spice, this slow cooker homemade queso tastes even better than your favorite restaurant's version! Serve it with chips, chicken, and more.
Prep Time3 minutes mins
Cook Time45 minutes mins
Total Time48 minutes mins
Course: Quick Recipes, Recipes, Sides, Snacks
Cuisine: American, Mexican
Keyword: dip, dip recipe, easy dip recipe, easy queso dip, homemade queso
Servings: 8
- 1 can Rotel tomatoes drained
- 12 ounces Salsa Verde we used Double Take Salsa
- 2-8 ounces cream cheese full fat
- 3/4 pound Cheddar Cheese block cut in 1 inch cubes
- 3/4 pound Monterey Jack Cheese cut in 1 inch cubes
- 1 Tablespoon of chopped jalapenos, fresh or from a jar
- 1/2 cup chopped cilantro
- 3/4 cup whole milk
Dump everything in the slow cooker. Cover and cook on high for 30 minutes. Remove lid. Stir everything and cover and cook for an additional 15 min. *For a thinner consistency, add a couple splashes of milk until desired consistency.
1 can Rotel tomatoes, 12 ounces Salsa Verde, 2-8 ounces cream cheese, 3/4 pound Cheddar Cheese block, 3/4 pound Monterey Jack Cheese, 1 Tablespoon of chopped jalapenos, fresh or from a jar, 1/2 cup chopped cilantro, 3/4 cup whole milk
Serving: 1g | Calories: 391kcal | Carbohydrates: 6g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 870mg | Potassium: 207mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1239IU | Vitamin C: 4mg | Calcium: 654mg | Iron: 0.4mg