Crock-Pot Queso Dip
User Reviews
5.0
3 reviews
Excellent
Crock-Pot Queso Dip
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A delicious queso dip that practically cooks itself.
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Ingredients
- 1 pound white American cheese cubed
- 1/2 pound sharp cheddar cheese shredded
- 1 10-ounce can diced tomatoes with green chilies, undrained
- 1/4 cup whole milk
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- fresh cilantro chopped (for garnish)
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Instructions
- Combine the cubed white American cheese, shredded sharp cheddar cheese, undrained diced tomatoes with green chilies, milk, chili powder, ground cumin, garlic powder, and onion powder in the Crock-Pot.
- Stir the ingredients together until well mixed. Cover the Crock-Pot with its lid.
- Cook on low heat for 2 hours, stirring occasionally to ensure the cheese melts evenly and the dip becomes smooth.
- Once the dip is creamy and heated through, garnish with chopped fresh cilantro before serving with tortilla chips or fresh vegetables.
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
3g
(1%)
Protein
14g
(28%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
911mg
(38%)
Potassium
121mg
(3%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
799IU
(16%)
Vitamin C
2mg
(2%)
Calcium
645mg
(65%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 911mg | 38% |
| Potassium | 121mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 645mg | 65% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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