Slow Cooker - Green Chile Queso Dip Recipe w/ Jalapeño

This dip is super quick to gather in the slow cooker, easy and delicious. The jalapeños are optional, but the heat adds a really nice touch to the dip. If you want it extra spicy, add extra jalapeño chiles!

If you don't don't want to make it in a slow cooker and prefer stove top, then it will work just as wonderful. Simmer all the ingredients on very low heat so that the cheese can slowly melt without burning at the bottom of the pan.

Prep Time10

Cook Time2

Total Time2 10

Servings: servings

Calories: 315kcal

Ingredients

For the Queso Dip:

16 oz. (453g) Velveeta Cheese , cut into 1" cubes for quick melting
15 oz (425g) canned chili (no beans)
4 oz. (113g) canned diced green chiles
1 fresh jalapeno pepper , minced (optional)
1/2 teaspoon (3ml) salt, or to taste
1 teaspoon (5ml) ground cumin
2 teaspoons (10ml) smoked paprika
2 teaspoons (10ml) chili powder
1 teaspoon (5ml) ground chipotle powder
1/2 teaspoon (3ml) ground cayenne pepper
1 cup (240ml) Half & Half

For Serving:

tortilla chips (preferred!)
Potato Chips
Crackers
Veggies

Equipment

Slow Cooker

Instructions

In slow cooker, add all the ingredients and stir together well: Velveeta cheese, chili, diced green chiles, fresh jalapeño, sea salt, ground cumin, smoked paprika, chili powder, chipotle powder, ground cayenne pepper and Half and Half.
Cook on Low for about 3 hours or High for about 2 hours *see note below. Stir occasionally to make sure all the cheese melts.
Serve the yummy queso dip with tortilla chips or the other options.

Notes

Note on slow cookers: Cooking time will vary depending on the size of slow cooker you are using. If you are using larger slow cookers, more of the dip will be spread across the slow cooker so the cheese will melt faster. Smaller slow cookers will take longer to melt and cook the dip. Check the dip each hour, stir and you determine when it's ready to serve.

Course: Dips

Cuisine: American

Nutrition