Description
This Crock Pot Queso Dip is a creamy, melty cheese dip perfect for any party or game day. Combining Monterey jack cheese, cream cheese, and fire-roasted green chiles, it’s slow-cooked to creamy perfection and served warm alongside baked pretzel bites for dipping.
Ingredients
Cheeses
- 16 oz. Monterey jack cheese, shredded
- 8 oz. cream cheese, cubed
Other Ingredients
- 7 oz. can fire roasted green chiles
- 1/2 cup 1% milk
- Large pinch of Kosher salt
Instructions
- Add Ingredients: Add the shredded Monterey jack cheese, cubed cream cheese, fire roasted green chiles, 1% milk, and a large pinch of kosher salt into a small crockpot, spreading them evenly.
- Cook: Set the crockpot to high and cook the mixture for 2 to 2.5 hours. Stir the dip every hour to ensure even melting and prevent sticking, until the cheese is completely melted and the dip is creamy.
- Adjust Consistency: If the dip seems too thick after cooking, stir in additional milk a little at a time until the desired creamy consistency is achieved.
- Serve: Once smooth and creamy, transfer the queso dip to a serving bowl and enjoy warm, ideally served alongside baked pretzel bites for dipping.
Notes
- Stirring regularly during cooking prevents the cheese from burning or sticking to the crockpot.
- You can substitute Monterey jack with cheddar or a blend of cheeses for a different flavor profile.
- Adjust the amount of green chiles based on spice preference.
- Keep leftover dip refrigerated and reheat gently to maintain creaminess.
- For a thicker dip, reduce milk slightly; for thinner, add more milk gradually.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
