Slow Cooker Mild Queso Dip
This slow cooker mild queso dip is creamy, cheesy, and full of flavor without being too spicy. Perfect for parties, potlucks, or game day, it’s an effortless way to serve up a warm, crowd-pleasing appetizer.
Ingredients
- 1 ½ cups Monterey jack or Oxaca cheese freshly shredded
- 4 oz can of green chiles well drained
- ¼ cup Cacique Crema Mexicana or half-and-half
- 2 tablespoons onion finely chopped
- 2 teaspoons ground cumin
- ½ teaspoon salt
- ½ fresh jalapeño pepper finely chopped (optional, for a hint of heat)
Optional Garnishes:
- 2 tablespoons Cacique queso fresco
- 1 tablespoon fresh cilantro finely chopped
Instructions
- Prep Your Ingredients: Shred the cheese, finely chop the onion and jalapeño, and drain the green chiles. This ensures everything melts evenly in the slow cooker.
- Add to the Slow Cooker: Place all the ingredients into a cold slow cooker. Be sure to scatter the cheese evenly to avoid clumping.
- Set and Forget: Turn your slow cooker to medium-low heat. Cover and let the queso cook for about 2 hours, stirring occasionally to ensure everything melts and combines smoothly.
- Check and Adjust: Once the cheese is fully melted, taste the queso. Adjust the seasoning with additional salt or cumin if needed. If the dip is too thick, stir in a tablespoon of Crema Mexicana or half-and-half at a time until it reaches your desired consistency.
- Serve and Garnish: Spoon the queso into a serving bowl and top with crumbled queso fresco and chopped cilantro for an extra burst of flavor. Pair with tortilla chips and enjoy!
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