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4.9 from 21 votes

Slow Cooker Green Chili Queso Blanco

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!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 301 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Mexican

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

    Cup of Yum
  1. Add the olive oil to a skillet on the stovetop over medium-high heat.
  2. Saute the onions, serrano and jalapeno for 4-5 minutes, add the garlic and saute for an additional minute.
  3. Remove from the heat and add to a slow cooker set to low heat.
  4. Add the mashed avocado, lime juice, green chilies, cilantro, cumin and sea salt.
  5. Add the cream cheese and pepper jack cheese.
  6. Stir everything together.
  7. Cover and slow cook on low for 30 minutes, open and stir.
  8. Continue to cook on low for an additional 30 minutes - 1 hour.
  9. After 1 hour in the slow cooker, stir in the sour cream.
  10. 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

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

% 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.