Description
This Crock Pot White Cheese Dip is smooth, creamy, and packed with flavor. Perfect for dipping tortilla chips, drizzling over nachos, or using as a topping for tacos and fajitas. Made in a slow cooker for effortless preparation and kept warm for serving at parties or gatherings.
Ingredients
Scale
Cheese Selection
- 16 oz white American cheese, cubed or shredded
- 8 oz Monterey Jack cheese, shredded
- 4 oz Pepper Jack cheese (optional, for extra spice)
Dairy & Liquid Ingredients
- 1 cup whole milk or heavy cream
- ½ cup evaporated milk (for extra creaminess)
- 2 tbsp butter (optional, for a richer texture)
Flavor Boosters
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp salt (adjust to taste)
- ¼ tsp white pepper (optional)
Optional Add-Ins
- 1 small can (4 oz) diced green chilies
- 1 small tomato, diced
- ½ cup cooked crumbled chorizo or ground beef
- ½ cup sautéed onions or jalapeños
Instructions
Step 1: Prep the Cheese
- If using block cheese, shred it for smoother melting.
- Cut white American cheese into small cubes for even melting.
Step 2: Load the Slow Cooker
- Place all cheeses into the crock pot.
- Pour in the milk and evaporated milk.
- Add butter, garlic powder, onion powder, cumin, paprika, salt, and white pepper.
Step 3: Slow Cook the Dip
- Set the slow cooker to LOW and cover.
- Cook for 1.5 to 2 hours, stirring every 20-30 minutes.
- If the cheese becomes too thick, add a splash of milk and stir.
Step 4: Adjust and Serve
- Stir in diced green chilies, tomatoes, or jalapeños for extra flavor.
- Keep the slow cooker on the WARM setting for serving.
- Serve with tortilla chips, pretzels, crackers, or vegetables.
Notes
- Use freshly shredded cheese for the smoothest texture.
- For a spicier dip, add more jalapeños, hot sauce, or chipotle peppers.
- To thin the dip, stir in warm milk, a little at a time.
- To thicken the dip, add extra shredded cheese or a cornstarch slurry.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: ¼ cup
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Carbohydrates: 3g
- Protein: 10g
- Cholesterol: 35mg