Slow Cooker White Queso Dip Food

CROCK POT WHITE QUESO DIP

Steps:

• Combine all your ingredients, except your tortilla chips, in a 4 quart slow cooker
• Cover and cook on high for 30-40 minutes and stir
• Recover and cook for an additional 15-30 minutes (this depends on how hot your slow cooker cooks), stirring occasionally
• When your cheese is completely melted and all ingredients are combined completely, serve with tortilla chips

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

WHITE QUESO DIP

Steps:

• In a double boiler on low heat (enough to keep a gentle boil), add the cheese and some of the half and half.
• Stir mixture until cheese begins to evenly melt, adding half and half to result in the consistency you desire. (It should be thin enough to flow well, but thick enough to stay on a chip).
• Add diced jalapenos to mixture, according to your preference. If they are from a jar, add a teaspoon or two of the juice as well.
• Begin to add the spices. Start with the cumin and black pepper. Add red pepper gradually, tasting along the way. A little goes a long way, so be sure you don't make it too hot. I use a bit more than 1/4 tsp, you may use more or less.
• Add a pinch of chili powder, and serve hot with tortillas or chips.
• Leftovers can be microwaved (add more half and half or water to keep consistency). Don't worry about yellowing from day to day (due to spices/cheese), it will be good for 4-5 days.

RESTAURANT-STYLE WHITE QUESO DIP

Steps:

• Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
• Stir in jalapenos, jalapeno juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

WHITE QUESO IN THE SLOW COOKER

Steps:

• In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
• Turn to warm until ready to serve (and even while serving if desired).
• Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.

WHITE QUESO DIP

Steps:

• Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes.
• Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips.

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.