Creamy queso blanco made easy in your slow cooker Perfect for parties or a tasty snack Enjoy this irresistible dip recipe today 153 chars
Ingredients
Scale
2 cups of shredded Monterey Jack cheese
1 block (8 oz) of cream cheese
1 can (4 oz) of diced green chilies
2 cloves of minced garlic
1 tablespoon of Mexican seasoning
1 cup of milk
1 cup of pico de gallo or diced tomatoes
Instructions
Start by shredding the Monterey Jack cheese and chopping the garlic. Having everything ready makes for a seamless cooking experience. Remember, freshly shredded cheese melts more uniformly compared to pre-shredded varieties.
In your slow cooker, layer the shredded Monterey Jack cheese, cream cheese, diced green chilies, minced garlic, milk, and Mexican seasoning. By placing the cream cheese in the center of your cheese layers, it will melt beautifully!
Set your slow cooker on high for 1.5 hours or low for 3 hours. Stir occasionally to ensure an even melting process. This method allows the flavors to meld together wonderfully, creating that rich, creamy consistency we all crave.
Once the cheese has melted and blended well, stir in your pico de gallo or diced tomatoes. This adds a burst of freshness and complements the richness of the cheese.
Transfer to a serving bowl or leave in the slow cooker to keep warm. Serve with tortilla chips, veggies, or even drizzled over tacos for an irresistible dish!
Notes
This Slow Cooker Queso Blanco recipe is not only a crowd-pleaser but also incredibly simple to prepare, using your slow cooker for that perfect mix of convenience and taste. Get ready to elevate your snacking experience!
