Best 3 Two Ingredient Slow Cooker Queso Dip Recipes

TWO-INGREDIENT SLOW-COOKER QUESO DIP

Two-Ingredient Slow-Cooker Queso Dip image

Say hello to your new favorite party dip, made in a snap with pantry staples!

Provided by By Jessica Walker

Categories Appetizer

Time 2h5m

Yield 10

Number Of Ingredients 3

Ingredients

16 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut into cubes
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained
Food Should Taste Good™ cantina tortilla chips, as desired

Steps:

In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 138.5, Carbohydrate 25.4 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 301.1 mg, Sugar 4.6 g

QUESO DIP

Queso Dip image

This warm and cheesy Tex-Mex dip pairs well with multigrain sea salt sweet potato chips.

Provided by Angie McGowan

Categories Appetizer

Time 25m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon ground cumin
1 clove garlic, finely chopped
1 cup milk
1 cup shredded Monterey Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup chopped tomatoes
2 tablespoons chopped green onions (2 medium)
1 tablespoon chopped fresh cilantro
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 bag multigrain sea salt sweet potato chips

Steps:

Heat 10-inch nonstick skillet over medium heat. Add butter, flour, cumin and garlic; beat with whisk to mix. Cook 3 to 4 minutes or until very fragrant. Beat in milk; heat to boiling. Cook, beating constantly, until thickened.
Remove skillet from heat. Add cheeses; beat until melted. Stir in tomatoes, green onions, cilantro and green chiles. Serve dip immediately with chips.

Nutrition Facts : Calories 190.7, Carbohydrate 7.2 g, Cholesterol 37.8 mg, Fiber 0.6 g, Protein 8.5 g, SaturatedFat 8.0 g, ServingSize 1 Serving, Sodium 257.2 mg, Sugar 2.8 g

SLOW-COOKER QUESO

Slow-Cooker Queso image

On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.

Provided by Riley Wofford

Categories Food & Cooking Slow Cooker Recipes

Time 2h10m

Yield Makes 4 cups

Number Of Ingredients 7

Ingredients

8 ounces pepper Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
2 teaspoons cornstarch
1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel
1 (12-ounce) can evaporated milk
Kosher salt
Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

Steps:

In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.