Description
This incredibly simple slow cooker queso dip combines cream cheese, salsa verde, and Monterey Jack for a smooth, creamy appetizer that’s perfect for game days, parties, or casual gatherings. With just minutes of prep and three ingredients, you’ll have a crowd-pleasing dip that stays warm throughout your event.
Ingredients
Units
Scale
- 8 oz cream cheese, cut into cubes
- 1 1/2 cups salsa verde
- 1 cup Monterey Jack cheese, shredded
Instructions
- Combine Ingredients
In a mini slow cooker, add the cubed cream cheese, salsa verde, and shredded Monterey Jack cheese. No need to stir yet, as everything will melt together during cooking. - Slow Cook
Cover and cook on Low setting for 2 1/2 hours. To ensure a smooth consistency, stir the mixture every 30 minutes to break up any lumps that form and to help the ingredients meld together evenly. - Optional Smoothing
For an extra smooth queso dip, you can transfer the finished mixture to a blender and puree until completely smooth. Return the queso to the slow cooker to keep warm for serving.
Notes
- For best results, use full-fat cream cheese for the creamiest texture.
- Customize the heat level by selecting mild, medium, or hot salsa verde.
- For more flavor, add diced jalapeños, chopped cilantro, or cooked chorizo.
- The queso can thicken as it sits; add a splash of milk or half-and-half to thin if needed.
- Serve with tortilla chips, soft pretzels, or fresh vegetables for dipping.
Nutrition
- Serving Size: 1/4 cup
- Calories: 124
- Sugar: 1g
- Sodium: 316mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 33mg
