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About Slow Cooker Queso
Spice up your next gathering with this irresistible Slow Cooker Queso! Perfectly creamy and loaded with cheesy goodness, this easy-to-make dip is elevated with the bold flavors of a variety of cheeses, jalapeños, hot sauce, and a hint of spices. Hosting a party, a game day event, or simply craving a warm and comforting snack, this queso is sure to be a crowd favorite. With the convenience of a slow cooker, you can keep it warm and melty for hours, making it perfect for dipping chips, veggies, or even drizzling over nachos!
Ingredients
8 ounce block sharp cheddar cheese
4 ounce block Monterey Jack cheese
8 ounce block American cheese
2 tablespoons cornstarch
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon white pepper
2 (12-ounce) cans evaporated milk
2-4 teaspoons hot sauce, to taste
1 tablespoon - 1/4 cup diced jalapeños, use more or less depending on desired hotness
Preparation
01Grate cheddar and Jack cheeses on large holes of box grater (Pre-shredded cheese not recommended.) Cut American cheese into small cubes.
02In 3-quart slow cooker add cheeses, cornstarch, garlic powder, onion powder, dry mustard, and white pepper; toss to evenly coat cheese with dry ingredients.
03Stir in evaporated milk and add hot sauce to taste.
04Cover and cook on low for 1 hour 30 minutes; whisk until smooth. Stir in jalapeños to taste. Reduce to warm setting and serve with tortilla chips.
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