Pescatarian Slow Cooker Queso
Total time2 hr 10 min
Prep time10 min
Cook time2 hr
4.8(27)
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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
- ½ cup sour cream
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ cup pickled jalapeño slices, roughly chopped (optional)
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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