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Spicy Crockpot Queso

A creamy, crowd-pleasing spicy cheese dip made in the slow cooker with white American cheese, diced tomatoes with green chilies, and jalapeños that transforms simple ingredients into restaurant-quality queso perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 2 minutes
Servings: 8
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 pounds white American cheese, cubed
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1 cup whole milk
  • 4 oz cream cheese, softened
  • 1 jalapeño pepper, seeded and minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • Salt to taste

Method
 

  1. Start by cubing your cheese into uniform pieces - this ensures even melting. Soften the cream cheese on your counter for about 20 minutes beforehand, making it easier to incorporate smoothly.
  2. Add the cubed American cheese and softened cream cheese to your slow cooker. Pour in the milk, creating the creamy foundation.
  3. Stir in the drained diced tomatoes with green chilies, minced jalapeño, and all your spices.
  4. Cover and cook on low for 1.5 to 2 hours, stirring every 30 minutes. Low and slow prevents graininess and ensures velvety smooth consistency.
  5. During the last 15 minutes, taste and adjust seasoning. If too thick, add milk one tablespoon at a time. If too thin, cook uncovered for the final few minutes.

Notes

Cook on low heat to prevent graininess. Stir every 30 minutes during cooking. Can substitute Velveeta for extra creaminess, Greek yogurt for cream cheese for lighter option, or mild green chilies for sensitive palates. Store in refrigerator for up to 4 days. Reheat gently in microwave at 30-second intervals, adding milk if needed. Can keep warm on slow cooker 'warm' setting for up to 4 hours for parties.