Fructose Free Slow Cooker Queso
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Learn more →Ingredients
8 servings
- 1 lb processed cheese (such as velveeta), cut into 1-inch cubes
- 8 oz pepper jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), undrained
Ingredient notesA serving of up to about half a cup of diced tomatoes with green chilies is low in fructose. This recipe contains only about 2 1/2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid diced tomatoes with green chilies, please tap it and change its rating to Red.
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid rotel tomatoes with green chili, please tap it and change its rating to Red.
- ½ cup sour cream
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ cup pickled jalapeño slices, roughly chopped (optional)
Can be omittedpickled jalapeño
For serving
- tortilla chips, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Add the processed cheese cubes, shredded pepper jack, diced tomatoes with green chiles (with their liquid), sour cream, cumin, chili powder, garlic powder, and jalapeños (if using) to a 3-quart or larger slow cooker.
- 2
Cover and cook on LOW for 1 hour 30 minutes to 2 hours, stirring once halfway through, until all the cheese is fully melted and the dip is smooth and uniform with no visible lumps.
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