Crockpot Queso Blanco
User Reviews
4.5
174 reviews
Excellent
Crockpot Queso Blanco
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This creamy and super cheesy Crockpot Queso Blanco with bacon is downright addictively delicious with lots of porky goodness and green chilis for a hint of spice! It’s a really easy 9-ingredient recipe that makes a perfect snack or party appetizer!
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Ingredients
- 4 ounces Swiss cheese shredded or cut into cubes, 115 g
- 4 ounces Monterey jack cheese shredded or cut into cubes, 115 g
- 4 ounces green chiles chopped
- ¼ cup Bacon fried, chopped
- 3 tablespoons heavy cream
- 1 tablespoon butter unsalted
- ½ teaspoon ground black pepper
Toppings
- 1 small tomato chopped
- 2 tablespoons cilantro chopped
Instructions
- Add all the ingredients to a slow cooker, no need to mix anything yet. Cook on high for 45 minutes or on low for 1 hour and 15 minutes.
- Stir everything together with a spoon and continue cooking on low for another 15 minutes.
- Top with chopped tomatoes and chopped cilantro and serve with tortilla chips or crackers.
Equipments used:
Notes
- The bacon needs to be cooked before it’s added to the crockpot. And the easiest way to cook it is to make a batch of
- Air Fryer Bacon
- .
- This recipe makes 4 servings, so if you are making this dip for a crowd you’ll need to double or triple the recipe and use a large slow cooker.
- Add some diced jalapenos or serrano peppers to the slow cooker along with the other ingredients to make the queso blanco a little spicier.
- Leftover dip will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put the leftovers in the microwave for a few minutes on medium power, stirring it every minute. You can also reheat it on the stovetop over medium heat. However, if the queso has been frozen you will need to let it thaw out overnight in the fridge before reheating.
- Cooked crispy bacon. The bacon needs to be cooked before it’s added to the crockpot. And the easiest way to cook it is to make a batch of Air Fryer Bacon.
- Double the recipe. This recipe makes 4 servings, so if you are making this dip for a crowd you’ll need to double or triple the recipe and use a large slow cooker.
- Make it even spicier. Add some diced jalapenos or serrano peppers to the slow cooker along with the other ingredients to make the queso blanco a little spicier.
- Leftover dip will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put the leftovers in the microwave for a few minutes on medium power, stirring it every minute. You can also reheat it on the stovetop over medium heat. However, if the queso has been frozen you will need to let it thaw out overnight in the fridge before reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
355kcal
(18%)
Carbohydrates
4g
(1%)
Protein
17g
(34%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
420mg
(18%)
Potassium
142mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
916IU
(18%)
Vitamin C
7mg
(8%)
Calcium
476mg
(48%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 420mg | 18% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 476mg | 48% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
174 reviews
Excellent
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