Easy Queso Dip
Easy Queso Dip
Ingredients
- 8 ounces cream cheese, 1 block
- 8 ounces Monterey Jack cheese, 1 block, cut into 1-inch cubes
- 4 ounces diced green chilies, 1 can, undrained
- 8 ounces Pepper Jack cheese, 1 package, cut into 1-inch cubes
- 12 fluid ounces low-fat evaporated milk, 1 can
- 2 tablespoons salsa, optional, plus more for serving
Instructions
- 1
Place the block of cream cheese into a slow cooker. If using a larger block, cut it into a few pieces to help it melt more evenly.
⏱️ 1 min
- 2
Arrange the cut-up Monterey Jack cheese around the cream cheese in the slow cooker.
⏱️ 1 min
- 3
Add the can of diced green chilies (undrained) to the slow cooker. If you prefer fresh chilies, you can substitute them here.
⏱️ 1 min
- 4
Cut the Pepper Jack cheese into 1-inch cubes (using kitchen shears works well for sliced cheese) and add it to the slow cooker.
⏱️ 3 min
- 5
Pour the can of low-fat evaporated milk over the cheeses and chilies. Using low-fat milk helps to make the dip a little lighter.
⏱️ 1 min
- 6
If desired, add a few spoonfuls of salsa to the slow cooker for extra flavor. This step is optional.
⏱️ 1 min
- 7
Place the lid on the slow cooker.
⏱️ 1 min
- 8
Cook on the 'low' setting for about 2 hours, stirring occasionally (about halfway through) to ensure the cheeses melt smoothly and combine.
⏱️ 120 min
- 9
Once cooked, the dip will be a beautiful, creamy white queso. Taste and adjust spice level if needed (you can add a pinch of cayenne pepper for more heat, or if it's too spicy, stir in a bit more evaporated milk or cream cheese).
⏱️ 1 min
- 10
Serve the Easy Queso Dip warm with low-carb tortilla chips, regular tortilla chips, or your favorite dippers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Queso Dip
- 8 ounces cream cheese, 1 block
- 8 ounces Monterey Jack cheese, 1 block, cut into 1-inch cubes
- 4 ounces diced green chilies, 1 can, undrained
- 8 ounces Pepper Jack cheese, 1 package, cut into 1-inch cubes
- 12 fluid ounces low-fat evaporated milk, 1 can
- 2 tablespoons salsa, optional, plus more for serving
Instructions
- 1
Place the block of cream cheese into a slow cooker. If using a larger block, cut it into a few pieces to help it melt more evenly.
⏱️ 1 min - 2
Arrange the cut-up Monterey Jack cheese around the cream cheese in the slow cooker.
⏱️ 1 min - 3
Add the can of diced green chilies (undrained) to the slow cooker. If you prefer fresh chilies, you can substitute them here.
⏱️ 1 min - 4
Cut the Pepper Jack cheese into 1-inch cubes (using kitchen shears works well for sliced cheese) and add it to the slow cooker.
⏱️ 3 min - 5
Pour the can of low-fat evaporated milk over the cheeses and chilies. Using low-fat milk helps to make the dip a little lighter.
⏱️ 1 min - 6
If desired, add a few spoonfuls of salsa to the slow cooker for extra flavor. This step is optional.
⏱️ 1 min - 7
Place the lid on the slow cooker.
⏱️ 1 min - 8
Cook on the 'low' setting for about 2 hours, stirring occasionally (about halfway through) to ensure the cheeses melt smoothly and combine.
⏱️ 120 min - 9
Once cooked, the dip will be a beautiful, creamy white queso. Taste and adjust spice level if needed (you can add a pinch of cayenne pepper for more heat, or if it's too spicy, stir in a bit more evaporated milk or cream cheese).
⏱️ 1 min - 10
Serve the Easy Queso Dip warm with low-carb tortilla chips, regular tortilla chips, or your favorite dippers.
⏱️ 1 min