Slow Cooker Green Chili Queso Blanco
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4.9
21 reviews
Excellent
Slow Cooker Green Chili Queso Blanco
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Make the best queso blanco in a slow cooker with green chilies, avocado, cilantro, pepper jack and cream cheese! This green chili queso dip is the perfect side dish for taco night, a delicious party snack or game day appetizer! It only takes 10 minutes to prep and an hour in the slow cooker to make this easy queso recipe!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onions diced
- 1 serrano chili seeded and minced
- 1 Jalapeño seeded and minced
- 3 cloves garlic minced
- 1 avocado peeled, pitted and smashed
- ¼ cup fresh squeezed lime juice approximately 2 limes
- 7 ounce can diced green chilies
- 2 tablespoons fresh cilantro chopped
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 8 ounces cream cheese cubed
- 2 cups pepper jack cheese shredded
- ½ cup sour cream
Serve with
- tortilla chips for dipping
Instructions
- Add the olive oil to a skillet on the stovetop over medium-high heat.
- Saute the onions, serrano and jalapeno for 4-5 minutes, add the garlic and saute for an additional minute.
- Remove from the heat and add to a slow cooker set to low heat.
- Add the mashed avocado, lime juice, green chilies, cilantro, cumin and sea salt.
- Add the cream cheese and pepper jack cheese.
- Stir everything together.
- Cover and slow cook on low for 30 minutes, open and stir.
- Continue to cook on low for an additional 30 minutes - 1 hour.
- After 1 hour in the slow cooker, stir in the sour cream.
- Leave in the slow cooker on the warm setting for up to 8 hours, or serve immediately.
Notes
- Nutrition information provided is just for the queso dip and does not include the chips for dipping.
- This dip is vegetarian and gluten free.
- Avocado – if you can’t find a ripe avocado, the makers of Wholly Guacamole also sell Wholly Avocado. This is simply vacuumed sealed smashed avocado, without anything else added. This is a great substitute and can be found in the produce section of most major grocery stores. Use 4 ounces of the Wholly Avocado to replace one medium smashed avocado.
- Cilantro – if you’re not a fan of cilantro, you can leave it out, or replace it with 2 tablespoons fresh oregano, or 1 tablespoon dried oregano.
- To make this recipe on the stove, instead of in a slow cooker, refer to the blog post above.
- I used a 2.5 quart mini casserole Crock Pot to make this dip. You can use a larger slow cooker, but I wouldn’t use anything smaller, as all of the ingredients won’t fit.
- To make the dip less spicy, replace the jalapeno and serrano with 1/2 cup diced green bell peppers. Use Monterrey Jack cheese, instead of pepper jack cheese and use a can of mild diced green chilies.
- To make this dip more spicy, add an additional serrano pepper and use a can of hot diced green chilies.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
63mg
(21%)
Sodium
630mg
(26%)
Potassium
236mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
755mg
(15%)
Vitamin C
11.4mg
(13%)
Calcium
264mg
(26%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 63mg | 21% |
| Sodium | 630mg | 26% |
| Potassium | 236mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 755mg | 15% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 264mg | 26% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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