The Shady Porch: Queso Blanco Cheese Dip: Slow Cooker


Queso Blanco Cheese Dip: Slow Cooker

We've always enjoyed making our gatherings into events, whether it's a game day, birthday, or holiday, we like to go big. Early in the day, the slow cookers are already heating the sides, the grill or smoker is hot with the main course, the fridge is chilling the dessert, and the hubby has already set up the inflatable mascot in the front yard. Mealtime is either halftime or just after the final whistle, depending on kickoff.
But I find that the forgotten ingredient in many gatherings are the snacks that fill the gaps between seated meals. This is where I rely on my smallest slow cooker and this recipe for Queso Blanco Dip. 

Queso Blanco Dip and Chips
Queso Blanco Dip and Chips...ready for a party!

1 - 16oz. pkg Queso Blanco cheese
1 can/jar of Mexican blend diced tomatoes, picante, salsa (Red Gold, or Rotel, for example)
1 can green chilies, if desired
*Depending upon personal taste, choose hot, mild, or traditional seasonings in the diced tomato blends. Thickness of the cheese dip can be managed by using an additional can of the blend.
1.  Turn the slow cooker to High and spray crock with cooking spray.
Queso Blanco cheese cubed with a can of Rotel

2.  Dice the cheese into cubes and place in cooker crock.

Queso Blanco cheese and Rotel stirred together

3.  Pour can of diced tomatoes and diced green chilies over the cheese.

Queso Blanco Dip

4.  Stir and then cook until the cheese has completely melted. 

I stir it from time to time, although its not recommended when using a slow cooker because of the loss of heat. I do it to keep any hot spots from forming that can cause the cheese to cook unevenly.

Serve on your favorite chips (we used white corn chips). I also like to use any leftovers on fajitas, taquitos, or Mexican casseroles as well. Nothing goes to waste.

other slow cooker recipes you might like...

 I shared at these great parties...The Country Cook

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