Slow Cooker Queso
Whether it's a game night or a casual evening with friends, this Slow Cooker Queso is an easy and delicious appetizer that's sure to be a crowd favorite!
Servings: 12 servings
Calories: 125kcal
Ingredients
- 8 oz. Cabot Monterey Jack cheese shredded, ~2 cups
- 4 oz. Cabot Seriously Sharp cheddar cheese shredded, ~1 cup
- 8 oz. Cabot cream cheese cut into cubes
- 1 cup salsa
- ¼ cup half-and-half see note
- 1 4 oz. can green chilies, drained
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup chopped fresh cilantro plus more for garnishing
- {optional garnish} diced fresh tomatoes
Instructions
- Place all ingredients in a 2-quart slow cooker; stir until well combined. (See note.)
- Cook on low temperature for 1-1½ hours, or until cheeses have completed melted. Stir until smooth.
- Garnish top with additional chopped cilantro and/or diced tomatoes before serving.
Notes
If you don’t have a smaller slow cooker, this queso can be cooked in a traditional slow cooker and then transferred into a bowl for serving.
If the queso is too thick, add an extra splash of half-and-half.
Nutrition
Calories: 125kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 358mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 225mg | Iron: 0.5mg
