Queso blanco dip


Queso blanco dip



8 oz block regular cream cheese, cut into 1/2 inch cubes

1 lb white american cheese, cut into 1/2 inch cubes (found in deli)

1 Tablespoon salted butter

1 (4oz can) Old El Paso Green Chiles

2 Tablespoons cilantro, chopped fine (optional)

1 Tablespoon Old El Paso jalepenos, minced fine (optional)

3-4 Tablespoons milk

2-3 Tablespoons water


In a slow cooker combine the cream cheese, american cheese, butter, green chiles and jalepenos. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.

Keep cheese dip in the slow cooker on the warm setting until ready to serve.

Store in the refrigerator in an air tight container. To warm: place in the microwave with 1 teaspoon of water for 30 seconds. Stir and add another teaspoon of water if needed. Heat by 30 second increments until hot.

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