Crock Pot Queso Blanco Dip

By Lsweetnell

Prep Time:5 Min Cook Time:1 Hr
Keep in mind that you are making this for a group, do not make the mix hot or you will only have a couple of people eating it.

Ingredients

• 1 (8 ounce) block regular cream cheese, cut into 1/2 inch cubes
• 1 pound white american cheese, cut into 1/2 inch cubes (found in deli)
• 1/2 lbs Monterrey Jack cheese, cut into 1/2 inch cubes
• 1 Tablespoon salted butter
• 1 (4 ounce) can diced green chilies
• 1/2 Tablespoon jalapenos, minced fine (optional)
• 3-4 Tablespoons milk
• 2 Tablespoons cilantro, chopped fine (optional)
• 1/2 cup salsa (your favorite - NOT HOT)
• Tortilla Chips, for serving

Details

Adapted from life-in-the-lofthouse.com

Preparation

Step 1

1 Combine the cream cheese, american cheese, Monterrey Jack cheese, butter, green chilies, salsa, and jalapenos in a greased crock pot. Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
2
Keep cheese dip in crock pot on the warm setting until ready to serve.
Notes
*Leftover cheese dip can be stored in an air tight container in fridge up to 1 day.
To reheat: place in microwave-safe dish and heat in 30 second increments until melted. You can add a little milk if needed.