White Queso Dip
This white queso dip went viral. Best homemade restaurant style cheese sauce with evaporated milk made in the crockpot or stovetop.
Servings: 5
Equipment
- Crockpot or Slow Cooker (Mini or Larger for Bigger Batch)
- Saucepan
- Cutting Board and Knife
- Mixing Spoon
- Can Opener
Ingredients
- ½ lb White American Cheese (Deli Slices)
- ½ lb Pepper Jack Cheese (Deli Slices)
- 12 oz Evaporated Milk
- 1 Tablespoon Green Chilies (Optional)
Instructions
How To Make In The Crockpot or Slow Cooker
- Into the crockpot add ½ can of evaporated milk.
- Top with cheese slices. (Can cube them if you prefer).
- Add remaining evaporated milk and optional green chilies.
- Cover with the lid and turn on crockpot to low or high heat.Cook on low for 90 minutes to 2 hours. Cook on high for 1 hour to 90 minutes.
- Stir every 30 minutes until it's melted and smooth. Reduce heat to the warm setting.
- Serve with tortilla or corn chips or fresh cut vegetables.
How To Make On The Stovetop
- In a saucepan on low to medium heat add the evaporated milk. Stir frequently until warm.
- Optional: Cube the deli sliced cheese so it can fit easily in the saucepan.
- Add the cheese in little by little. Allowing it to fully melt between each addition.
- Keep mixing until smooth. Pour into a serving dish or a mini crockpot to keep warm.
- Garnish with chopped jalapeños or cilantro. Serve with tortilla chips, corn chips or fresh cut vegetables.