Crock Pot White Cheese Dip Recipe
This creamy White Cheese Dip is an easy, crowd-pleasing appetizer made with melted white American cheese, green chilies, cumin, garlic salt, and milk, all slow-cooked to perfection in a Crock Pot.
Ingredients
Main ingredients
- 1 pound white American Cheese chopped into smaller pieces
- 1 can diced green chilies about 4.5 ounces, do not drain
- ½ teaspoon cumin
- ½ teaspoon garlic salt
- ½ cup milk
Instructions
Instructions
- Toss the chopped white American cheese into the Crock Pot. This chunk of cheese is gonna melt down slowly but surely.
- Pour in the can of diced green chilies still with its juice. That juice? So important for the broth depth and that tangy kick.
- Sprinkle in cumin and garlic salt. Feel free to give it a little extra stir so spices get friendly with the ingredients.
- Pour the half cup of milk over everything to help the cheese soften up and turn velvety smooth.
- Cover the Crock Pot and cook on low for about 120 minutes. This slow heat lets the cheese melt with a real tender pull, and every now and then give it a stir so it doesn’t stick.
- When cheese is fully melted and dip is smooth, turn off the cooker, let it sit for a few minutes on natural release.
- Scoop out your warm dip and get ready to serve with chips or fresh veggies.
Video
Notes
White American Cheese can generally be found in the deli aisle in most grocery stores. You can substitute the cheese for Queso Blanco Velveeta cheese if you cannot find the white American cheese in your area. You can add ½ teaspoon of chili powder to this dip as well to add a small kick and smokey flavor! Refrigerate the leftovers in an air tight container for up to 5 days. When reheating the cheese, add more milk to get the cheese to the proper consistency.