You know those often silly “getting to know you games” they make you play that first week of school, or as part of a new team, or a new group and questions are asked like,
“What did you want to be when you grew up?”
“What is your secret talent?”
“What is one thing about yourself that no one here knows?”
“If you were going to die tomorrow, what would your last meal consist of?”
Well, I know the answer to that final question.
It would be Mexican food & it most certainly would involve chips, salsa, and queso.
The word itself elicits a sigh or even more guttural reaction when mentioned.
Do you honestly know anyone who doesn’t love a good cheese dip?
And if I did, we probably wouldn’t remain friends for very long.
So, earlier this week I conducted a little experiment. My mom makes this amazing sausage, pepper, and cheese queso in her crock pot and it’s a favorite in my house every football season, but I wanted to see if I could create a creamy, dreamy, queso blanco dip and achieve those same delicious, craveable results.
And I did!
Crock Pot Queso Blanco Dip
- 1 8 oz block cream cheese, cut into small dice
- 2 lb block Velveeta white cheese, cut into small dice
- 1 4 oz small can diced green chiles, chopped up a bit
- 2 tablespoons finely chopped pickled jalapeno slices (optional, but oh so good)
- 2-3 tablespoons milk
- 2-3 tablespoons water
- Sprinkling of chopped fresh cilantro over the top (optional)
- Assorted dippers
Those of you that don’t believe in this stuff, overt your eyes…
It does make some good queso though!
1. In a slow cooker combine the cream cheese & the cubed Velveeta cheese and turn on high.
Chop up some green chiles and some pickled jalapeno slices.
And throw them in!
Now it’s starting to look like queso!
Close the lid and cook oh high for 30-35 minutes or until just melty.
2. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency.
I like mine a bit thicker than most, and I added 3 tablespoons of each to the mixture.
That should do it…
3. Cook for another 20-25 minutes, or until the cheese is completely melted and thoroughly combined.
4. Keep cheese dip in the slow cooker on the warm setting until ready to serve. Serve with tortilla chips, assorted bell pepper strips, or even rolled corn or flour tortillas.
This didn’t last long, I can tell you that.
A total, indulgent, creamy, smoky, and a little bit spicy snack.
Wishing I had some more about now…
**Make it Ahead Trick: You can make this a day or even 2 in advance, simply keep in an air-tight container in your refrigerator, throw back in the crockpot, heat to desired temperature, add a couple extra tablespoons of milk or water, stir, and serve.