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Crock Pot Queso Blanco Dip Recipe

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This recipe for Crock Pot Queso Blanco Dip is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp Cilantro
1 (4 ounce) can Green chiles
½ tbsp Jalepenos
1 Tortilla chips
1 lb American cheese, white
1 tbsp Butter, salted
1 (8 ounce) block Cream cheese, regular
3 tbsp Milk
Directions:
Directions:
1. Combine the cream cheese, american cheese, butter, green chiles and jalepenos in a greased crock pot. Cover and
cook on low heat for 1 hour.
2. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency. 3. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
4. Keep cheese dip in crock pot on the warm setting until ready to serve.




NOTE:
*Leftover cheese dip can be stored in an air tight container in fridge up to 1 day.
To reheat: place in microwave-safe dish and heat in 30 second increments until melted. You can add a little milk if needed.
Personal Notes:
Personal Notes:
An amazing white cheese dip that slow cooks in the crock pot! This dip is so delicious and perfect for a crowd!

 

 

 

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