My hubby and his friends love this white dip I make! They say it’s better than the restaurant version!
1 pound of cubed white American cheese – 1 cup of either whole or half-and-half milk
the following: – 4 ounces of sliced green chilies – 1/2 teaspoon of chili powder
1-fourth teaspoon of cumin powder-one-fourth teaspoon of garlic powder
– Red onion powder, 1/4 teaspoon
season with salt, according to preference
You may top it with chopped fresh cilantro if you like.
Instructions:
1. When the slow cooker is ready, add the cubed white American cheese.
Step 2: Add the milk or half-and-half to make it smoother.
Chop some green chilies and add them to the queso; they’ll provide a little spice and flavor.
Fourth, for more flavor and nuance, add chili powder, ground cumin, garlic powder, and onion powder to the mixture.
5. Thoroughly mix all ingredients by gently stirring.
Sixth, put the slow cooker on low and simmer for two hours, stirring every so often to mix the flavors and melt the cheese evenly.
7. When the cheese has melted and the queso is hot, give it a taste and season with salt, if needed.
8. Finish the queso by garnishing it with chopped fresh cilantro, if desired.
Keep the white queso warm and creamy by serving it hot, right from the slow cooker. Dip some tortilla chips or vegetables in this queso, or top your favorite Tex-Mex recipes with it.
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