This Queso Blanco is an easy recipe for a smooth and creamy cheese dip. Perfect served with tortilla chips, topped on burgers and so much more. It's made in the slow cooker so great as a make ahead appetizer. Gluten Free, Easy, Low Carb.
So when it comes to easy appetizers you simply can't go wrong with a warm gooey cheesy dip that comes together quickly in the slow cooker.
HOW TO MAKE QUESO BLANCO
This Queso Blanco recipe is made in the slow cooker so it really doesn't get much simpler.
Just gather all the ingredients....
- Cream Cheese
- Pepper Jack Cheese
- Monterey Jack Cheese
- Green Chilies
- Half & Half Cream
And place all of your ingredients in the slow cooker, then turn it on the low setting.
CAN I MAKE THIS AHEAD
Yes! This can easily be made ahead and kept warm in the slow cooker till ready to serve.
You can also store this in a covered container in the fridge for up to 4 days.
TIPS AND SUBSTITUTIONS FOR QUESO BLANCO
It's recommended that you buy a good quality block cheese and shred it yourself. Since bagged shredded cheese does not melt as easily.
Cut the cream cheese into pieces before placing in the crock-pot.
You can use all Monterey jack cheese or all Pepper Jack. I find the combination of using both makes for the best flavor.
You could also add fresh chopped jalapeno depending on how spicy you like it.
I like to top it with chopped tomatoes and extra jalapeno for serving.
OTHER DIPS TO TRY....
Until next time- xoxo
Easy Queso Blanco Recipe (Gluten Free, Low Carb)
- 6 ounces cream cheese
- 4 ounces pepper jack cheese shredded
- 4 ounces monterey jack cheese shredded
- ¾ cup half & half
- 4 ounces mild green chiles
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- dash of cayenne pepper
- Put all of the above ingredients in the slow cooker and cook on low 1 ½ - 2 hours stirring at least once.
- Can be kept on warm prior to serving or can store any leftovers in fridge covered and can easily be re-heated on stove top.
Updated- originally posted September 2016, updated February 2018