You know it’s summer when you’re craving some delicious queso dip. This recipe is creamy, cheesy and slow cooker friendly! You don’t have to babysit this dish while it cooks – just throw in your ingredients, give it a stir and let the crock pot do the work for you. Serve with chips or use as a topping on tacos, burritos, nachos or anything else you can think of.
prep: 30 mins cook: 1 hr 30 mins total: 1 hr 60 mins Servings: 16 Yield: 16 servings
1 poblano pepper, seeded and chopped
1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
½ cup Mexican-style shredded four-cheese blend
2 tablespoons chopped fresh cilantro
1 pound processed cheese (such as Velveeta®), cubed
⅓ (8 ounce) package cold cream cheese, cubed
1 (5 ounce) can evaporated milk
2 small jalapeno peppers, seeded and chopped
½ cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
2 teaspoons garlic, minced
1 tablespoon vegetable oil
⅓ cup 2% milk
⅓ cup canned chopped green chiles
½ yellow onion, chopped
Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.
Per Serving: 188 calories; protein 8.2g; carbohydrates 6.9g; fat 14.4g; cholesterol 38mg; sodium 579.9mg.