Crockpot White Queso Dip

5 from 1 vote

Crockpot White Queso Dip is creamy, cheesy, and loaded with both jalapeño and poblano peppers for the ultimate party spread!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizers, Dips

Cuisine: American

Diet: Gluten Free

Keyword: Crockpot Queso Dip, Slow Cooker Queso, White Queso

Servings: servings

Calories: 186kcal

1 pound deli-style White American cheese in a block, cut into 1 inch cubes use block cheese, not Velveeta or single-wrapped slices
1 cup milk
8 ounces Monterey Jack cheese, shredded be sure to shred by hand
½ cup small white onion diced
2 fresh jalapeños diced
1 fresh poblano pepper diced
1 Tablespoon barbeque rub use any type of BBQ seasoning - can be found with other spices in the grocery store
½ cup cilantro diced
½ cup sour cream

In a skillet over medium heat, sauté the onion, jalapeño, and poblano until soft, about 3-5 minutes.
In a crockpot, combine cubed White American cheese, Monterey Jack cheese, milk, cooked peppers, onions, and seasoning, then turn the heat to low. Stir occasionally until mixture is melted.
Add sour cream and cilantro and stir until smooth.
Place the lid on top of the crockpot and slowly heat for 1 hour. Stir occasionally until the cheese is completely melted and well combined.
Garnish with pico de gallo and serve with tortilla chips.
After fully melted, keep the crockpot on warm for up to 4 hours, stirring occasionally.

Use block cheese from the deli, not pre-shredded, for the creamiest melt.
Want it spicier? Add extra jalapeños or toss in a sprinkle of cayenne pepper.
Once melted, keep your crockpot on warm, not low, to prevent separation.
Stir every 30 minutes for the smoothest texture.
If your queso thickens too much, whisk in a splash of milk right before serving.