Easy Crock-Pot Queso Blanco

Have you had trouble with finding a white queso recipe that does not involve a saucepan and time consuming clean up? Well you are in luck! I will be showing you how to whip up an amazingly easy and tasty queso blanco using just a crock-pot for your next party or get together, no matter the level of your culinary skills!

• 1 Onion
  
• 1 Jalapeno
• 1-1/2 cup (12 oz.) of White American Cheese
• 1/2 cup (4 oz.) Monterey jack Cheese
• Milk
• 1 Tomato
• Cilantro
• Chips (or something else to dip)

• Crock Pot
• A Big Spoon
• Knife
• Cheese grater
• Cutting board
• Smaller spoon
• Measuring spoons/cups
• Serving bowl
• SlowCooker liners (for easy clean up)

Insert liner into crock-pot for easy cleanup.

*NOTE: you may want to set crock-pot to warm or low to start heating*

Finely chop a 1/4th cup of onion.

*CAUTION: Be careful handling the knife*

De-Seed and finely chop jalapeno

To de-seed, simply scrape the inside of the jalepeno with a small spoon.

*NOTE: The less you de-seed the jalapeno the hotter the dip will be*

Shred 1½ cup (12 oz.) of the White American cheese

and

Shred ½ cup (4 oz.) of Monterrey jack cheese

Add chopped onions and jalapenos to the crock-pot

*Add more jalapenos if you want more spice*

Add shredded cheese to crock-pot

Turn Crock-Pot to High

*Start frequent stirring to keep cheese from burning*

Continue to stir until completely melted

Add ¼ cup milk to crock-pot to help liquefy the sauce.

Chop tomato into bite sized pieces and add it to the crock-pot

*You may only use ¼ of tomato, depending on size*

Mince 1 tablespoon of cilantro leaves and add it to the Crock-Pot.

Add milk as needed to reach desired consistency.

*Continue to stir*

It may take some time for the cheese to melt and a "dip-able" consistency.

When it is done, serve as is or transfer to a bowl.

Recipe adapted from http://www.annies-eats.com/2011/01/17/queso-blanco-dip/