Description
This Slow Cooker Queso Blanco is a creamy, flavorful cheese dip that melts together evaporated milk with white American and pepper jack cheeses mixed with a touch of spicy jalapeno. Perfect for parties or casual snacking, it cooks slowly to a smooth, luscious texture without any stirring fuss.
Ingredients
Ingredients
- 24 ounces evaporated milk (two 12 ounce cans)
- 1 pound white American cheese (sliced or block)
- 1 pound pepper jack cheese (sliced or block)
- 1 tablespoon diced jalapeno
Instructions
- Prep the slow cooker: Spray the basin of a 6 quart slow cooker with non-stick spray to prevent cheese from sticking during cooking.
- Add evaporated milk: Pour in both cans (24 ounces) of evaporated milk into the slow cooker.
- Add cheeses: Break the white American and pepper jack cheeses into smaller pieces and add them to the slow cooker.
- Add jalapeno and stir: Add the diced jalapeno and stir everything together gently to combine.
- Cook slowly: Cover the slow cooker and cook on LOW for 2 to 3 hours, stirring once or twice to help the cheese melt evenly and prevent scorching.
- Keep warm and serve: Once the cheese is fully melted and smooth, turn the slow cooker to WARM to keep the queso dip ready for serving.
Notes
- Use block or sliced cheese for easier melting and better texture.
- Adjust the amount of jalapeno to control the heat level.
- Stir occasionally to prevent the cheese from sticking to the bottom.
- This dip pairs well with tortilla chips, veggies, or as a topping for nachos and tacos.
- Leftovers can be refrigerated and gently reheated in the slow cooker or microwave.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Tex-Mex
