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5 from 3 votes

Crockpot Queso Blanco

This simple and quick Crockpot Queso Blanco is made with white American and pepper jack cheese, evaporated milk, and some diced Jalapenos for a kick. This delicious 4-ingredient cheese dip is such a huge hit with everyone and even better than Mexican Restaurants!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer
Cuisine: American
Keyword: Crockpot Queso
Servings: 16 people
Calories: 211kcal
Author: Jill

Ingredients

  • 2 12-oz. cans evaporated milk
  • 1 lb. white American cheese deli sliced
  • 1 lb. pepper jack cheese deli sliced
  • 1 Tbsp jalapeno diced

Instructions

  • Spray your slow cooker with non-stick spray. Pour in both cans of evaporated milk.
  • Break the cheeses up into pieces and add to the slow cooker. Add in the jalapeno. Stir.
  • Cover and cook on low for 2-3 hours stirring once or twice. Serve with chips!

Nutrition

Serving: 16g | Calories: 211kcal | Carbohydrates: 1g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 644mg | Potassium: 63mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 508mg | Iron: 0.4mg