Spicy Slow Cooker Queso
This isn’t your concession-stand nacho cheese! Slow Cooker Spicy Queso is rich, hearty, and made with fresh, real ingredients. Whether served as a snack or a topping for Tex-Mex meals, this easy queso dip is the ultimate crowd-pleaser!
Servings 8
Calories 284kcal
Equipment
- Slow Cooker
Ingredients
- 1 jalapeño pepper
- 1/2 poblano pepper
- 1 shallot
- 2 garlic cloves
- 8 oz sharp cheddar
- 4 oz gouda
- 4 oz cubed cream cheese
- 1 tablespoon cornstarch
- 1 1/2 cups half and half
Instructions
- Remove ribs and seeds from peppers
- Peel shallot and garlic
- Add peppers, shallot, and garlic to a mini chopper or finely chop with a knife
- Shred cheddar and gouda cheese and add to slow cooker along with cream cheese
- Mix cornstarch with one tablespoon of water and add to slow cooker
- Add half and half
- Cover and cook on high for about 2 hours, stirring every 20-30 minutes or so until fully melted and warm
- Serve with chips or as desired
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Stir before reheating slowly on the stovetop with a splash of milk, or microwave in 30-second intervals, stirring each time.
- Always shred your own cheese for the best results.
- After cooking, turn on the “keep warm” setting and stir occasionally to prevent burning. Queso will stay warm and smooth for about 2–3 hours when stirred every 30 minutes.
- Use a nonstick spray or slow cooker liner for easy cleanup.
Nutrition
Calories: 284kcal | Carbohydrates: 6g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 375mg | Potassium: 148mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 761IU | Vitamin C: 9mg | Calcium: 365mg | Iron: 0.2mg