Description
Indulge in the creamy, cheesy goodness of this easy Crock Pot Queso. This slow-cooker dip combines cream cheese, zesty salsa verde, and melty Monterey Jack for a crowd-pleasing appetizer that’s perfect for parties, game days, or anytime you crave a delicious, warm dip.
Ingredients
Units
Scale
- 8 oz Cream cheese (cut into cubes)
- 1 1/2 cups Salsa verde
- 1 cup Monterey Jack cheese (shredded)
Instructions
- Combine ingredients
Mix the cream cheese cubes, salsa verde, and shredded Monterey Jack cheese together in a mini slow cooker. Ensure all ingredients are evenly distributed for consistent melting and flavor. - Slow cook
Set the slow cooker to Low and cook for 2 1/2 hours. To achieve a smooth consistency and prevent lumps, stir the mixture every 30 minutes. This frequent stirring helps incorporate the ingredients as they melt and blend together. - Optional blending
For an even smoother texture, you can transfer the cooked queso to a blender and puree until it reaches your desired consistency. This step is optional but can create a silkier dip if preferred.
Notes
- Serve with tortilla chips, fresh vegetables, or use as a topping for nachos or burritos.
- For a spicier queso, add diced jalapeños or a dash of hot sauce.
- To make in a full-size slow cooker, double or triple the recipe as needed.
- For stovetop preparation, use a saucepan over low heat, stirring frequently until cheese is melted and mixture is smooth.
Nutrition
- Serving Size: 1 cup
- Calories: 120kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
