If you thought about putting your Crock-Pot® Slow Cooker away for the summer, think again! Summer is the perfect time to use a slow cooker because it eliminates the need to turn on the oven and heat up your entire house.
Today, I’m sharing a delicious new recipe twist on queso dip, with no velvetta or rotel required!
This queso dip combines cheddar cheese and cream cheese with fresh ingredients like avocado, jalapenos and cilantro for a creamy, flavorful dip that is sure to be a party pleaser or the perfect side dish for Taco Tuesday!
- 1 tbsp olive oil
- ½ cup onions (diced)
- 1 serrano chili (seeded & diced)
- 1 jalapeño (seeded & diced)
- 3 garlic cloves (minced)
- 1 avocado (peeled, pitted and smashed)
- ¼ cup fresh squeezed lime juice (app. 2 limes)
- 1 (7 oz) can chopped green chilies
- 2 tbsp fresh chopped cilantro
- 1 tsp ground cumin
- 1 tsp sea salt
- 8 oz cream cheese (cubed)
- 2 cups pepper jack or cheddar cheese (shredded)
- ½ cup sour cream
Add the olive oil to a skillet on the stovetop over medium heat. Saute the onions, serrano and jalapeno for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and add to a Crock-Pot® Slow Cooker set to low heat.
Add the avocado, lime juice, green chilies, cilantro, cumin and sea salt.
Add the cream cheese and cheddar cheese.
Stir everything together.
Cover and slow cook for 30 minutes on low, open and stir.
Continue to cook on low for an additional 30 minutes – 1 hour.
After the dip is cooked, stir in the sour cream. Leave in the slow cooker on the warm setting or serve immediately.
Serve with tortilla chips on the side for dipping!
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