Description
A creamy, spicy, and easy-to-make white queso dip that requires only 5 minutes of prep time. Perfect for game days, parties, or lazy afternoons, this slow cooker recipe stays warm for hours without drying out.
Ingredients
Scale
- 8 oz (225g) full-fat brick cream cheese, cubed
- 2 cups (200g) shredded white cheddar cheese
- 4 oz (115g) can mild diced green chilies, drained well
- 1/2 cup (120ml) low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- Black pepper (to taste)
- Optional: 2 tablespoons diced jalapeños
- Optional: 1/2 cup guacamole
- Optional: 1 cup cooked ground beef or turkey
- Optional: 1/2 cup drained black beans
Instructions
- Cube the cream cheese into 1-inch pieces and let it sit at room temperature for 15 minutes to aid melting.
- Drain the green chilies thoroughly, squeezing out excess liquid with a paper towel.
- Grate the white cheddar cheese from a block if possible to ensure smooth melting.
- Add the cubed cream cheese, shredded white cheddar, and drained green chilies to a slow cooker.
- Pour in the chicken broth and sprinkle cumin, garlic powder, salt, and black pepper over the top. Do not stir yet.
- Cover and cook on LOW for 2 to 3 hours. Avoid using HIGH heat to prevent separation.
- At the 1-hour mark, give the mixture a gentle stir to help break up the cream cheese.
- After 2 hours, stir vigorously for 5-10 minutes until the dip is smooth and creamy. If too thick, add more broth; if too thin, cook uncovered for 30 minutes.
- Taste and adjust seasoning. Add optional ingredients like jalapeños, meat, or beans now and let warm through for 15 minutes.
- Transfer to a serving bowl or keep in the slow cooker on the ‘Warm’ setting. Serve with tortilla chips or vegetables.
Notes
Drain green chilies thoroughly to prevent a watery dip. Use fresh shredded cheese rather than pre-shredded to avoid graininess. Cook on LOW only to maintain a creamy texture. If the dip separates, whisk vigorously or use an immersion blender to emulsify. This dip does not freeze well due to dairy separation.
- Prep Time: 5 minutes
- Cook Time: 2 to 3 hours
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 1
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 2
- Protein: 5
Keywords: queso blanco, slow cooker dip, game day snacks, cheese dip, easy appetizer, party food, white cheddar dip