Ingredients
Scale
The key to this dish lies in selecting the right ingredients and a few personal touches that make all the difference. I always opt for quality cheese and fresh jalapeños to give it a bit of a kick. Growing up, my dad taught me that the simplest ingredients can create the most memorable meals.
- 16 oz Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup milk
- 1/2 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- Salt and pepper to taste
Instructions
- Set your slow cooker to low heat and add the cubed Velveeta cheese and shredded cheddar cheese.
- Pour in the diced tomatoes with green chilies and milk. Stir gently to combine.
- Add the sour cream, chopped onion, minced garlic, and chopped jalapeño. Season with salt and pepper.
- Cover and cook on low for 2-3 hours, stirring occasionally until the cheese is melted and the dip is creamy.
- Taste and adjust seasoning if needed. Serve warm with your favorite tortilla chips or veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Queso Dip Recipe, recipe, cooking, food
