Slow Cooker Green Chili Queso Blanco
Make the best queso blanco in a slow cooker with green chilies, avocado, cilantro, pepper jack and cream cheese! This green chili queso dip is the perfect side dish for taco night, a delicious party snack or game day appetizer! It only takes 10 minutes to prep and an hour in the slow cooker to make this easy queso recipe!
Video
Ingredients
- 1 tablespoon olive oil
- ½ cup onions, diced
- 1 serrano chili, seeded and minced
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 1 avocado, peeled, pitted and smashed
- ¼ cup fresh squeezed lime juice, approximately 2 limes
- 7 ounce can diced green chilies
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 8 ounces cream cheese, cubed
- 2 cups pepper jack cheese, shredded
- ½ cup sour cream
Serve with
- tortilla chips, for dipping
Instructions
- Add the olive oil to a skillet on the stovetop over medium-high 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 slow cooker set to low heat.
- Add the mashed avocado, lime juice, green chilies, cilantro, cumin and sea salt.
- Add the cream cheese and pepper jack cheese.
- Stir everything together.
- Cover and slow cook on low for 30 minutes, open and stir.
- Continue to cook on low for an additional 30 minutes - 1 hour.
- After 1 hour in the slow cooker, stir in the sour cream.
- Leave in the slow cooker on the warm setting for up to 8 hours, or serve immediately.
Notes
- Nutrition information provided is just for the queso dip and does not include the chips for dipping.
- This dip is vegetarian and gluten free.
- Avocado – if you can’t find a ripe avocado, the makers of Wholly Guacamole also sell Wholly Avocado. This is simply vacuumed sealed smashed avocado, without anything else added. This is a great substitute and can be found in the produce section of most major grocery stores. Use 4 ounces of the Wholly Avocado to replace one medium smashed avocado.
- Cilantro – if you’re not a fan of cilantro, you can leave it out, or replace it with 2 tablespoons fresh oregano, or 1 tablespoon dried oregano.
- To make this recipe on the stove, instead of in a slow cooker, refer to the blog post above.
- I used a 2.5 quart mini casserole Crock Pot to make this dip. You can use a larger slow cooker, but I wouldn’t use anything smaller, as all of the ingredients won’t fit.
- To make the dip less spicy, replace the jalapeno and serrano with 1/2 cup diced green bell peppers. Use Monterrey Jack cheese, instead of pepper jack cheese and use a can of mild diced green chilies.
- To make this dip more spicy, add an additional serrano pepper and use a can of hot diced green chilies.
Nutrition Facts
Calories 301kcal (15%)Carbohydrates 7g (2%)Protein 9g (18%)Fat 26g (40%)Saturated Fat 13g (65%)Cholesterol 63mg (21%)Sodium 630mg (26%)Potassium 236mg (7%)Fiber 2g (8%)Sugar 3g (3%)Vitamin A 755mg (15%)Vitamin C 11.4mg (14%)Calcium 264mg (26%)Iron 0.6mg (3%)
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