Slow Cooker Queso Dip

Slow Cooker Queso Dip

This queso has a velvety smooth texture, it’s cheesy as can be, and has a kick you can handle! If that isn’t enough to make you try it, you can also customize it by swapping the cheeses to make it your very own. Serve it as a dip with chips, pour it over your burritos, or smothered on nachos; the choice is up to you!

Yields8 Servings

Cook Time2 hrs

Ingredients

 1 tsp canola oil
 1 small onion, diced
 1 garlic clove, minced
 1 medium jalapeño pepper, seeds removed, minced
 ¼ tsp salt
 1 large tomato, cored and finely diced
 3 cups shredded cheese, such as Monterey Jack, Colby Jack, or Mexican blend
 1 (8-ounce) package cream cheese, cut into 2-inch cubes
 ½ cup milk, plus additional milk, as needed
 2 tbsp chopped cilantro, optional for serving
 Tortilla chips, for serving

Directions

1

In a medium pan over medium heat, warm the oil. Add the onion and cook for 3-4 minutes, until translucent. Add the garlic, jalapeño, and salt, stirring for 3-4 minutes more, until fragrant and softened. Add the tomatoes, stirring for 1 minute.

2

In the slow cooker, add the vegetable mixture, shredded cheese, cream cheese, and milk, stirring together. Cover, and cook on low for 1½ hours.

3

When done, stir to combine. Top with cilantro and serve with chips. Keep on the warm setting and stir periodically to keep from splitting.

4

Note: If the queso is too thick, slowly add additional milk to loosen until the desired consistency is achieved and you are able to dip as many chips as you please!

Panzanella

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Ingredients

 1 tsp canola oil
 1 small onion, diced
 1 garlic clove, minced
 1 medium jalapeño pepper, seeds removed, minced
 ¼ tsp salt
 1 large tomato, cored and finely diced
 3 cups shredded cheese, such as Monterey Jack, Colby Jack, or Mexican blend
 1 (8-ounce) package cream cheese, cut into 2-inch cubes
 ½ cup milk, plus additional milk, as needed
 2 tbsp chopped cilantro, optional for serving
 Tortilla chips, for serving

Directions

1

In a medium pan over medium heat, warm the oil. Add the onion and cook for 3-4 minutes, until translucent. Add the garlic, jalapeño, and salt, stirring for 3-4 minutes more, until fragrant and softened. Add the tomatoes, stirring for 1 minute.

2

In the slow cooker, add the vegetable mixture, shredded cheese, cream cheese, and milk, stirring together. Cover, and cook on low for 1½ hours.

3

When done, stir to combine. Top with cilantro and serve with chips. Keep on the warm setting and stir periodically to keep from splitting.

4

Note: If the queso is too thick, slowly add additional milk to loosen until the desired consistency is achieved and you are able to dip as many chips as you please!

Slow Cooker Queso Dip

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